Usuba
Homemade Ricotta from Milk
A tender fresh cheese that is easy to make in your own kitchen. Lemon juice curdles the milk, forming characteristic white flakes. The finished cheese has a soft texture and is suitable for desserts, pasta, and appetizers.
- Total
- 60 min
- Standard serving
- 348.9 g
Ingredients
Total 4
Instructions
- 1
Step 1
Heat the milk to 90 °C, but do not bring to a boil. Stir constantly.
- 2
Step 2
Add salt (0.5 teaspoon) and a pinch of sugar. Stir until completely dissolved.
- 3
Step 3
Pour fresh lemon juice (50 ml) into hot milk and stir.
- 4
Step 4
In a few seconds, the milk will start to curdle: white flakes will appear, and the whey will separate.
- 5
Step 5
Remove the pot from heat, cover with a lid and let it cool completely for 30 minutes. Do not continue heating — the cheese will become hard and rubbery.
- 6
Step 6
Strain the contents through cheesecloth or a clean fabric and let the whey drain completely. The longer the liquid drains, the denser the cheese will be.
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