Preparation:
Pour the milk into a large pot and begin heating it over low heat.
Juice the lemon and strain it through a small sieve; set aside.
Heat the milk to 85–90°C (185–195°F). If you don’t have a thermometer, watch for small bubbles and foam forming around the edges — don’t let it boil.
Remove the milk from the heat, add the lemon juice, and gently stir with a wooden spoon. Then let it sit undisturbed for 10 minutes — the curds will begin to form.
Stir again to break the curds.
Line a fine mesh strainer with cheesecloth and pour in the curds, allowing the whey to drain.
Season with salt and mix lightly.
Transfer the curds to a ricotta mold (or small strainer), gently press the surface with a spoon to compact it, and let it drain for at least 2 hours in the fridge or a cool spot.
Once firm, invert the ricotta onto a plate — it’s ready to enjoy!
📝 Notes:
You can replace lemon juice with white vinegar (about 2 tbsp) for a neutral flavor.
The leftover whey can be used in soups, bread, or smoothies.
Use very fresh milk — UHT (ultra-pasteurized) milk doesn’t work well.
