How to Make Ricotta Cheese at Home

Making ricotta cheese at home is so simple and uses very few ingredients.

I came across this recipe on pintrest.  Once I read through the ingredients and instructions I was amazed at how simple it seemed.  So I had to try it on my own.  Turns out it is simple and it worked using skim milk and kefir.  All I had to do was boil them together and spoon out the curds that floated to the top.  I was nervous because the recipe called for using whole milk and cream but I only had skim milk so that is what I used and it worked. I'm still excited about how cool and easy it was that I had to share.  I will definitely be making this again.


Ingredients:

4 cups skim milk (or any milk)
1 cup kefir (or buttermilk)

Pour the milk and kefir into a large sauce pan and heat over medium high heat (stirring constantly).  Let heat until it starts to boil (185F if you use a thermometer) and you will see curds float to the top, around 10 minutes.  Be patient, the curds are very noticeable.  Take off the heat and, using a slotted spoon, scoop out the curds and drain in a cloth lined strainer.  Let drain for about 15 minutes or until desired consistency.  Add some salt and place in a seal-able container, refrigerate until ready to use.  Makes 3/4-1 cup.

I used this in my Ricotta Bread.  I can't wait to try it in lasagna and other recipes.  Enjoy.