Ingredients (Yield: 1kg raw milk → ?kg ricotta) Link to heading

  • Whey (leftover from cheese making)
    • alternatively: milk or a milk-whey mixture
  • Acid: 0.7 g per 1kg milk (e.g. lactic acid, lemon juice, or vinegar)

Preparation Steps Link to heading

  1. Heating

    • Heat the whey or milk until it is almost boiling.
    • Watch closely: as soon as it begins to rise slightly in the center, the right moment has been reached.

  2. Adding Acid

    • Slowly stir in the acid until fine white flakes form.
    • Let stand for a few minutes until the ricotta gathers on the surface.

  3. Scooping Out

    • Gently scoop out the curds using a mold or ladle.

  4. Draining

    • Place in a mold or cheesecloth and let drain for several hours, until the desired consistency is reached.

Shelf Life Link to heading

  • About 4 days in the refrigerator.
Ricotta