Learn how to make fresh, creamy homemade ricotta cheese with just a few simple ingredients: whole milk, lemon juice, vinegar, and salt. This recipe guides you through the process of curdling milk, draining the curds, and preparing it for serving.
1. Combine the lemon juice and white vinegar and set aside; line a colander with a triple layer of cheese cloth.
2. Heat the milk and salt on high, stirring consistently to prevent burning, until temperature reads 185°F.
3. Remove from the heat and slowly stir in the lemon juice and white vinegar mixture; let sit undisturbed for ~7 minutes until the solid curds separate from the translucent whey (if the curds don’t separate and there is still milky whey in the pot, mix in 1 additional Tbs of vinegar and gently stir; let sit for 3 more minutes and repeat if needed - I added 2 Tbs of additional vinegar until my curds separated).
4. Pour the mixture into the cheese cloth lined colander and let sit drain for about 8 minutes until the edges are dry, but the center is still very moist.
5. Transfer into a bowl and stir well making sure to break up the curds and incorporate the whey; refrigerate for 2 hours.
6. Serve with olive oil, salt and pepper on top and eat with fresh bread and crackers - enjoy!
