Homemade Ricotta

Directions

• Add the ingredients to a 4-quart pot. Bring to a very gentle boil over medium heat. Meanwhile, line a sieve or fine mesh strainer with a few layers of cheesecloth and place it over a deep bowl or pot.
• Once the curds begin to separate from the whey (you’ll see little specks of white bob to the surface), stir gently and set heat to the lowest setting. Cook for 2 more minutes, then remove pot from heat and set on an unlit back burner for at least 30 minutes, and up to one hour (this will help the curds further develop). Do not stir while curds are developing.
• Gently ladle the curds into the cheesecloth-lined strainer (this helps produce a fluffier, creamier curd, than pouring it into the strainer). When all the curds have been spooned into the bowl, pull the cheesecloth up the sides to loosely cover the ricotta in the strainer. Let sit for 10 minutes to drain to yield a very moist ricotta, or longer for a drier consistency.
• Store in a tightly covered container in the refrigerator for up to three days.