Alpenrose Homemade Ricotta Cheese - Who Knew It Was So Easy?
Alpenrose Homemade Ricotta Cheese - Who Knew It Was So Easy?
Just 3 simple ingredients and you’ve got a silky-soft cheese ready for your next sweet-treat or savory-creation!
Creamy, lightly sweet and tangy, Ricotta cheese is an Italian style whey cheese that roughly translates meaning “recooked” or “refined.” If the whey protein in milk is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature), then the acidified whey is heated to near boiling, the combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind.
Whether you enjoy it in a homemade lasagna, on top of your favorite pizza, spread on a deliciously crisp piece of toast was a lemon curd or in your next salad, the possibilities are endless!
What You’ll Need…
- 8 cups Alpenrose Organic Whole Milk
- 1 teaspoon salt
- 3 tablespoons, fresh lemon juice
How to Prepare…
- Line colander with 4 layers of cheesecloth; set in sink. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 1 to 2 minutes.
- Using finely slotted spoon or skimmer, scoop curds from pan and transfer to cheesecloth-lined colander. Let drain 1 minute (curds will still be a little wet). Transfer curds to medium bowl. Cover and chill until cold, about 3 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.