Homemade Ricotta Recipe
Ricotta is Italian whey cheese usually made with the leftover whey water after making any cheese. It is extensively used in recipes as fillings or in desserts.
Yield: 150 gm
Materials
- 2 lt Milk
- 200 ml Curd/ Yogurt
Instructions
- Bring milk to boil.
- Remove from flame and add curd/yogurt.
- Keep stirring until the cheese separates from the whey.
- Drain the cheese in a cheesecloth lined sieve.
- Store in a jar in fridge and use it up within a week.
Notes
If using store bought curd, the cheese might not separate fully from whey. If it happens, add either vinegar or lemon juice until the cheese separates. Homemade curd will be a better choice when making cheese. Use thick curd.