Homemade Ricotta Cheese Using Yogurt
CDKitchen https://www.cdkitchen.com
Serves/Makes: 1 lb. | Ready In: > 5 hrs
Ingredients:
3 quarts milk
2 tablespoons lemon juice
8 ounces plain unsweetened yogurt
Directions:
Place milk and lemon juice in small plastic bucket. Cover and allow to sit for 36 hours in a low part of refrigerator.
After the setting time, mix in yogurt and bring mixture to a rolling boil until it clearly cuts. The easiest way to do this is in the microwave so you don't have to worry about burning the bottom which is why you should use a plastic bucket or large glass bowl. If the mixture doesn't cut after reaching a boil, add a little more lemon juice and boil again.
Drain off the whey using a large strainer lined with cheese cloth, gauze or similar material. Pull up the corners of the cloth, tie and let the ball of cheese hang for one hour.
Refrigerate. Makes a good sweet ricotta-type cheese. Keeps refrigerated for about 2 days.
Recipe Location: https://www.cdkitchen.com/recipes/recs/75/Homemade_Ricotta_Cheese61234.shtml
Recipe ID: 27703
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