This simple recipe for homemade ricotta uses 2 litres of fresh full cream milk and approximately 2T citric acid – or use lemon juice or white vinegar. Bring the milk to the boil, add the acid and watch as the curds are separated from the whey, creating ricotta cheese.
This fresh and crumbly cheese is perfect for salads, lasagnas and the cheeseboard. Browse recipes starring ricotta cheese here.
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