Homemade Ricotta
Brandon Quinn @cook_3138736
Cooking Instructions
- 1
Pour milk into a medium to large stock pot
- 2
Add salt and stir
- 3
On med-low heat, to avoid scorching, bring up to 180 to 185°F
- 4
Once milk has reached temp add acid (may need more or less depending on acidity)
- 5
Once acid is added and the milk is hot enough you should see the milk start to separate into curd and whey.
- 6
Allow to cool down before pouring into cheese cloth or chinois to allow to drain off excess liquid (the longer you allow to drain the firmer your cheese will be)
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