Ricotta cheese is an Italian whey cheese that is made by coagulating proteins. It can be made from sheep, goat, or cow milk and is most often used in Italian casserole dishes such as stuffed shells, manicotti, ravioli, and lasagna. You can easily myo ricotta cheese with minimal effort.
It’s also blended with sugar, spices, and extracts to make sweet desserts, such as cannoli filling. Alternatively, serve a savory snack of fresh ricotta spread on toast with roasted or sundried tomatoes.
MYO Ricotta Cheese
3 quarts milk
1-2 tablespoons lemon juice
8oz plain unsweetened yogurt
Place milk and lemon juice in small plastic bucket, cover and allow to sit for 36 hours. During the winter outdoors is fine, in warm weather, be sure to place it in the lowest part of the refrigerator.
After the set time is up, mix in yogurt and bring the mixture to a rolling boil until it clearly cuts. The easiest way to do this is in the microwave so you don’t have to worry about burning the bottom which is why I use a plastic bucket – I usually stick it directly in the microwave.
If the mixture doesn’t cut after reaching a boil add a little more lemon juice and boil again. Drain off the whey using a large strainer lined with cheesecloth, gauze or similar material.
Pull up the corners of the cloth, tie and let the ball of cheese hang for one hour. Refrigerate.
Makes over a pound of good sweet ricotta-type cheese Keeps refrigerated for about 2 days.