Quarantine Milk Project 1: Milk Ricotta

Milk Ricotta Method

Make sure all pots and mixing implements are sterilized with boiling water.

Heat your 1 lt milk to 90 Celsius.

On reaching the temperature of 90 Celsius add a pinch of citric acid or a tablespoon of vinegar/lemon juice and teaspoon of salt to the milk.

I like to put everything in same solution, before adding to milk.

Stir it through, switch off the stove and leave the milk to stand and cool down.

You will notice the milk curdling and the pieces sticking together.

Once cool enough strain through a spaghetti strainer lined with muslin cloth or linen type material.

When the whey has drained off you will be left with the milk ricotta.