If I had known how easy it is to make ricotta I would have started doing so years ago. This is basically foolproof, but you’ll get the best results and the creamiest curds with full fat whole milk.
1 litre whole full cream milk
1 tblsp lemon juice
Place the milk in a saucepan and place over a high heat. Stir occasionally.
When the milk is steaming and just about to start bubbling, remove from the heat and add the lemon juice.
Stir for one minute, you should see curds start to form.
Sprinkle a little salt on the curds and let it rest for 10 minutes before straining through a colander lined
with muslin into a bowl.
Let the ricotta hang from 10 – 60 minutes depending on what texture you want. The shorter the time the wetter, looser your curds.
The leftover liquid is whey, and no way should you throw it out. First, some things to know about whey: Whey is milk with the fats and solids pulled out (the solids are now in your cheese). It’s primarily water but also contains lactose (milk sugar) which is water soluble and ends up draining off with the whey. Use it in smoothies, in sauces, in baking and make the most if the protein-rich goodness.