This is the easiest way to make ricotta, a fresh cheese that originated in Italy. It is made from the whey that is leftover after making other cheeses.
Ricotta is often used in sweet dishes, such as desserts or breakfast dishes, but is also a great addition to savory dishes, baked goods and salads.
Add 2 l of milk to a large pot over medium heat
Bring to a boil
Turn off the heat. Add ½ cup of lemon juice and stir. Let it sit for 3m until the solids separate from the liquid
Set a bowl with a strainer covered with a cheesecloth. Slowly pour the split milk in
Let it slowly drain on its own
Remove the ricotta and reserve the whey
Transfer the ricotta to a bowl and break it up with a spoon. Save the whey for another use. The ricotta is ready
Yield 1 cup
Whole Milk2 l
Lemon Juice½ cup