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What You Need
1 Gallon of 2% Milk
1 tsp salt
3 tablespoons lemon juice or white vinegar
What To Do
Mix the milk, and salt in a Large Saucepan
Bring it to a rolling boil – 195 F you will have to keep stirring so the milk does not burn. Add lemon juice or vinegar and reduce heat to a simmer.
You will start seeing white chucks form on top and yellow liquid under it. This is the curds and whey.
Line a colander with cheese cloth or clean kitchen towel ( have it set over a large sauce pan) and pour mixture into it. Let it drain for 30 minutes.
Enjoy! Keep in airtight container for 1 week in the fridge or freeze it.
- 1 Gallon of 2% Milk
- 1 tsp salt
- 3 tablespoons lemon juice or white vinegar
- Mix the milk, and salt in a Large Saucepan
- Bring it to a rolling boil – 195 F you will have to keep stirring so the milk does not burn. Add lemon juice or vinegar and reduce heat to a simmer.
- You will start seeing white chucks form on top and yellow liquid under it. This is the curds and whey.
- Line a colander with cheese cloth or clean kitchen towel ( have it set over a large sauce pan) and pour mixture into it. Let it drain for 30 minutes.
- Enjoy! Keep in airtight container for 1 week in the fridge or freeze it.
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{ 16 comments… read them below or add one }
How long do you think this would keep for in the fridge? I find conflicting info. about storage dates on the internet, and wasn’t sure if you knew!
I would probably use it within a week though.
I would say a week
Wow – great idea!! Ricotta is so expensive, so this is a real money saver!
WOW! I didn’t know it was that easy! I can’t wait to try this!
Now we just need a lasagna recipe to use this in.
how long should it simmer before I strain it?
Depends how long it takes to temp. Took me about 10 minutes
Wonder how many cups of ricotta cheese after you made it since it didnt mention anything about it. Thanks
It made like 1 and a half cups
How much cheese does this make?
1 pounds
Does it have to be 2% milk or will 1% work?
I never tried 1 % it should though
Wondering if anyone has tried it with whole milk?
I can’t wait to try this!
It is actually better with whole milk
Has anyone done this with lactose free milk? My sons are lactose intolerant and I would love to use some of the lactaid milk to make this so they can have lasagna!
Worked great, easy to follow.
Thank you
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