Ricotta recipe

Here is a simple recipe for homemade ricotta using citric acid:

Homemade ricotta with citric acid

Ingredients:

• 1 liter of whole milk (preferably fresh, unpasteurized)
• 1 teaspoon citric acid (dissolved in 2 tablespoons water)
• Pinch of salt (optional)

Procedure:

1. Preparation of citric acid

   • In a small bowl, dissolve the citric acid in the water and set aside.

2. Warming up milk

   • Pour the milk into a saucepan and heat over medium heat.
   • Stir slowly to prevent the milk from burning, and heat it to 85–90°C (do not boil!).

3. Curdling milk

   • Once the milk reaches the desired temperature, remove it from the heat.
   • Add the dissolved citric acid and mix gently.
   • Within a few minutes, cheese flakes (curd) will begin to form.

4. Rest and strain

   • Let the mixture sit for 5–10 minutes to allow the whey to separate.
   • Prepare a colander lined with a fine cloth or cheesecloth.
   • Slowly pour the curdled mixture into a colander and let drain for 15–30 minutes (less for a softer ricotta, longer for a firmer one).

5. Seasoning and storage

   • If you want, add a pinch of salt for better taste.
   • You can eat the ricotta immediately or store it in a sealed container in the refrigerator for up to 3 days .

Tips:

• Want a creamier ricotta? Add a little cream to the milk before heating.
• Don't throw away your whey! It can be used in baking, smoothies, or to make bread dough.
• If you want the ricotta to be firmer, let it drain longer in a colander or squeeze it lightly.

Enjoy your meal!