Making Ricotta at Home Is Shockingly Easy

Making homemade ricotta cheese is surprisingly simple and only requires a thermometer. Store-bought ricotta pales in comparison to the creamy and delicious homemade version. The process involves heating milk and cream until it reaches a specific temperature. Salt and either lemon juice or citric acid are then added to curdle the milk. This separates the milk into curds and whey. The curds are then strained, using cheesecloth, a t-shirt, or a dish towel. Draining time determines the ricotta's texture, from soft to dense. The resulting whey, a byproduct, is packed with nutrients and can be used in various recipes. The recipe yields approximately two cups of ricotta cheese. Homemade ricotta can be stored in an airtight container in the refrigerator for up to five days. Dina Ávila, a photographer from Portland, Oregon, shared this easy recipe.