This simple cheese is easy to make but can be hard to find in stores. We often make this to go in the Pasta with Ricotta and Chard Pan Sauce when we need to use up milk before it expires.
Fresh Ricotta Cheese
From The Food Lab by J. Kenji López-Alt
This makes just enough for the recipe Pasta with Pasta with Ricotta and Chard Pan Sauce but can easily be scaled up.
1 cup Whole Milk (2% should work but less fat = less cheese)
¼ tsp. salt
1 Tbsp. white vinegar or lemon juice
- Line a colander with cheesecloth or food safe paper towels, or use some other very fine strainer.
- Mix ingredients together in pan and heat on medium-low stirring frequently. The milk will separate, at about 165°F, into a clear yellowish whey and the white curd. When this happens drain through the strainer and discard the whey.
- Let the cheese drain for about 5 minutes to use on pasta, or longer to use in baked dishes or frostings.