How to make ricotta cheese, easily.

[hippywife]

Wanting to make lasagna this past week, I was faced with no ricotta cheese available. So, I searched for how to make it. I make yogurt all of the time and had also made soft cheese with goat milk before, so I figured it wouldn't be difficult to make this, and it wasn't at all.

I have a half-working CrockPot Express multi-cooker, so I let it heat up the milk for me so I didn't have to stand over the stove. One and a half lemons was enough for the 1/3 c. of juice I needed. It worked within the 10 minutes indicated and made the 2 c. indicated in the recipe after draining for about 15 mins.

https://www.thekitchn.com/how-to-make-homemade-ricotta-cheese-cooking-lessons-from-the-kitchn-23326

[lillypaddle]

1. Cool!

I've added to my recipe bookmark.

[hippywife]

2. It helps all of us

right now to learn how to keep working around shortages and greedflation right now.

[WhiteTara]

3. how much milk?

that sounds easy peasy!

[tishaLA]

4. The recipe I use says to keep it at temp for 20 minutes

https://www.seriouseats.com/homemade-ricotta

although it's at a lower temp. I always make it when I want ricotta because most supermarket brands just aren't very good. I just use my sous vide circulator and set a timer.

This is also how you can make homemade paneer if you do any Indian/Punjabi cooking; it just requires a longer time to drain and a heavy object placed on top to compact the paneer.

[Retrograde]

5. Meyer lemons aren't acidic enough

I've tried to make ricotta in an Instant Pot. The recipe called for lemon juice, and since I have a hyperactive Meyer lemon that's what I used for the first try - it wasn't acidic enough for the solids to clump. Adding additional vinegar helped.

I really wish recipes would specify pH rather than just say "add lemon juice"