Ricotta is one of the easiest cheese to make there is. It is basically heating up milk, adding lemon juice and letting it drain afterward. Really easy but very delicious.

Ingredients

• 2l farmers milk
• 200g heavy creme
• 1 tsp salt
• juice of two lemons OR equivalent amount of citric acid (check package description!) mixed with 30g water

Instructions

Mix the milk and the heavy cream in a pot and start heating it up. Press the lemons or mix the citric acid with 30g of water. You need the acid of two lemons, check the package description of how much grams you need. In my case 5g citric acid equals two lemons.

Check that the milk does not burn at the bottom from time to time. You aim for a temperature of about 92 degrees. Once you reach that threshold put the pot off the heat and slowly mix in the lemon juice or citric acid mix. Best start steering up front and start pouring it in. You will notice curds forming on the top of the milk. Stop steering, cover up the pot and let it rest for about 20 minutes.

Once that is done, pour the mix through a cheesecloth fabric and let it sit for another 20 minutes. Pour the cheese in a bowl and let it cool down. If you want you can add other seasoning (herbs, more salt,..) now.

Tips

You can let it rest longer in the cheesecloth to get a more dry result.

You can use white vinegar instead of the lemon juice as well, though I would not recommend it. The taste is noticeable in the cheese, though the main point of not using vinegar is that you can use the whey (excess liquid) when using the listed options. Vinegar however makes the way undrinkable in my opinion.

You can use the excess liquid (whey), so you might want to catch it instead of pouring it away. Let it cool down, filter any excess cheese and add some fruit juice or blend in fresh fruits.