Homemade Ricotta (Small-Curd Cottage Cheese)

Ingrédients

• 4 cups milk (whole milk preferred) ( No ultra-pasteurized milk)
• 1 teaspoon salt
• 1/3 cup lemon juice, freshly squeezed
• 1/3 cup distilled white vinegar
• 1/4 cup heavy cream
• salt + pepper

Préparation

1. 1

   Bring milk to a simmer or soft boil. (Approximately 180°F.)Tip: Microwave milk for about 9 minutes instead of cooking it on the stovetop for faster cook time and easier clean-up.

2. 2

   Add lemon juice or vinegar to the hot milk. Milk will immediately begin to curdle.Tip: Lemon juice will make the cheese sweet like ricotta. White vinegar will yield a more neutral-tasting cheese.

3. 3

   Let mixture cool for about 10 minutes. The solid curds will begin to separate from the watery-whey.

4. 4

   Pour the mixture into a fine mesh strainer. Allow the mixture to sit for at least 5 minutes, or up to an hour for a drier cheese.Tip: No fine mesh strainer? You can line a colander with butter cheesecloth or butter muslin, or multiple layers of regular cheesecloth or muslin.

5. 5

   Add the salt, plus more salt to taste if desired. For a creamier cheese, stir in the heavy cream.

6. 6

   Store cheese in a sealed container in the fridge, and use within a week.