Homemade ricotta cheese

Difficulty
Easy
Preparation
10 mins
Cooking time
20 mins
Servings
2
1 Gallon
a2 Milk® Whole
1 ¼ tsp.
Kosher salt
¼ Cup
Distilled white vinegar
2 Tbsp.
Fresh lemon juice
  1. Line a colander with a very thin kitchen towel (i.e. flour sack towel) or folded cheesecloth and place it over a mixing bowl.
  2. Pour the milk into a large stock pot over medium heat. Stirring frequently, bring the milk to 180 degrees. Reduce the heat to low.
  3. Add the salt, vinegar, and lemon juice. Stirring, cook for 1-2 minutes until the mixture forms small curdles throughout.
  4. Ladle the curdled mixture into the line colander and allow the liquid to drain off into the bowl.
  5. Collect the solids in an airtight container and refrigerate for up to two weeks.
Calories110
Serving Size 62g
2g
Total Carbohydrate
7g
Protein
8g
Total Fat
Allergens
Milk

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