Homemade Ricotta Cheese

Ingrédients

• 1 litre whole milk ((avoid UHT treated milk))
• 1 tsp salt
• 4 tbsp lime juice*

Préparation

1. 1

   Bring the milk and salt to a boil. Stir occasionally so it doesn't stick to the bottom of the pan.

2. 2

   Once it boils turn off the heat and add the lime juice. Give it a quick stir and let rest for 10min. If it doesn't curdle when you mix in the lemon juice, return it to the heat for a few seconds. I should curdle.

3. 3

   Put a sieve on a large bowl and lay muslin cloth on top of that. If you don't have a muslin cloth you can use a new kitchen towel (not the hairy type) that is reserved only for this use to avoid cross contamination.

4. 4

   Pour the milk on the muslin cloth-lined sieve and let drain for 10min-30min depending on how creamy or dry you want it. Give it a gentle stir halfway through.

5. 5

   Discard the whey at the bottom and keep the cheese on top in a container in the fridge. It lasts up to 5 days. I like to give it a quick stir with a whisk before storing for extra creaminess ;)