This cheese is really easy to make. The recipe doesn't require special skills or fancy equipment. Enjoy fresh homemade cheese that tastes better than any ricotta you can find in the store. On a toast, on your pancakes, on a salad and even with a fruit salad, this cheese is perfect!
Ingredients
3lemons(big)
4litersmilk(3% or 5% for a better yield)
Instructions
Pour the milk into a large pot and warm it up on a medium fire.
While warming up the milk, stir gently.
Warm up the milk until it reaches 180°F.
Cut the lemons in half and squeeze the juice into the milk. I use a lemon juicer like this one.
Stir the milk and lemon gently with a wooden spoon, until you see the curds appearing.
Let the milk cool down before straining.
Take a cheesecloth and place it over a large bowl. This is for straining the whey out of the cheese. You might have to repeat this step more than once, depending on how large is your bowl and your cheesecloth.
When you have transferred the cheese onto the cheesecloth, you can help the process by squeezing the contents of the cloth like this. What's left in the cheesecloth is your cheese. You can transfer it into a container of your choice.
If you make large quantity of cheese like I do, I highly suggest using this cheese strainer. It is easy to clean, and you can make a large quantity all at once!
Let the cheese cool down in the fridge and enjoy!
Notes
If you make this recipe ..... tag me @mel4skilletsandgames on Instagram and hashtag it #skilletsandpots.