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Homemade Ricotta(kinda) Recipe (with Video)

Soy-free, Fish-free, Sugar-free
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Discover our Homemade Ricotta(kinda) Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 5min | Cook 30min


- 0.5 gallon whole milk, not ultra-pasteurized
- 3 tbsp fresh lemon juice
- Kosher salt, a pinch/ to taste
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Heating the Milk
1. Fill a pot with milk & stir in salt. Heat over medium heat until milk registers 185°F (85°C) on an instant-read thermometer.
2. Add vinegar or lemon juice and stir briefly to incorporate. Curds should begin forming almost immediately; stop stirring as soon as they've formed throughout the pot.
3. Without stirring, continue to hold curdled-milk mixture at 185°F for 20 minutes.
4. Line a fine-mesh strainer with paper towels or cheesecloth and using a slotted spoon, transfer curds to strainer and let stand until excess liquid has drained away.
5. Drained ricotta can be refrigerated, covered, for up to 2 days, though it is best when freshly made.

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