How to Make Homemade Ricotta Cheese (2 Ways)

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Grams

subheading: FOR RICOTTA MADE WITH MILK ONLY:

8 cups ( 2 L) whole milk, not ultra-pasteurized

Kosher or sea salt to taste ((I use 1 teaspoon))

3 tablespoons (45ml) distilled white vinegar or fresh lemon juice

subheading: FOR RICOTTA MADE WITH MILK AND CREAM:

4 cups ( 1 L) whole milk

2 cups ( ½ L) heavy cream

Kosher or sea salt to taste ((I use 1 ½ teaspoons))

¼ cup (60ml) fresh lemon juice

Directions at foodtasia.com

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