How to Make Ricotta Cheese

Sometimes a cheesecake recipe will call for Ricotta which is a bit more buttery than Cottage Cheese IMO. it also makes an excellent addition to cheese blintzs.


Homemade Ricotta Cheese Recipe
Ingredients:
3 quarts milk
2 tablespoons lemon juice
8 ounces plain unsweetened yogurt

1. Place milk and lemon juice in a bowl, cover and allow to sit for 36 hours - in the lower part of the refrigerator.
2. After the setting time mix in yogurt and bring mixture to a rolling boil until it clearly cuts.
3. If the mixture doesn't cut after reaching a boil add a little more lemon juice and boil again.
4. Drain off the whey using a large strainer lined with cheese cloth, gauze or similar material.
5. Pull up the corners of the cloth, tie and let the ball of cheese hang for one hour.
6. Refrigerate.
7. Makes over a pound of good sweet ricotta-type cheese
8. Keeps refrigerated for about 2 days.