Homemade Ricotta

Ingredients

• 1 L whole milk (Estimated amount; the source does not specify a quantity)
• 2 tbsp lemon juice (Estimated amount; add after turning off the heat)
• salt (To taste; quantity not specified in the source)
• olive oil (Optional finishing drizzle; quantity not specified in the source)

Steps

1. 1

   Pour the milk into a pot and heat it slowly over low to medium-low heat.

2. 2

   Continue heating until foam or small bubbles appear around the sides of the pot. Turn off the heat.

3. 3

   Add the lemon juice and salt to the hot milk, then stir to combine.

4. 4

   Let the mixture rest for 10 minutes so the curds can form.

5. 5

   Scoop the curds into draining baskets or ricotta molds. The source does not specify a draining vessel or detailed straining method.

6. 6

   Serve the ricotta soft as is, or spoon it over pasta.

7. 7

   For firmer ricotta, place it in the refrigerator for 2 hours.

8. 8

   Finish with a little olive oil, if desired.

Notes

The source does not provide exact ingredient quantities, a precise heating temperature, or a draining duration. The milk and lemon juice amounts are practical estimates and should be adjusted as needed for curd formation. The transcript states that the ricotta may be served immediately, used over pasta, or refrigerated for 2 hours to firm up.

Nutrition per serving

• Italian
• cheese
• vegetarian
• gluten-free
• homemade
• no-bake
• quick
• fresh