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# Ricotta

The ricotta is an Italian cheese made by cooking the whey (liquid byproduct of the cheese production), by cooking it at an high temperature (80-90°C), hence the name «ricotta», which means «cooked again». Even though it's typically made from the whey, you can make it directly from the milk as well.

# Ingredients

• thermometer
• 1 cheesecloth
• 1 cheese recipient
• 2l of whey
• 500ml of milk (or if not using whey, 2l of milk)
• 10g of table salt
• 6g of citric acid (contained in 130ml of lemon juice)

# Directions

# Preparation

Pour the milk (and/or whey) and the salt into a pot, stir it well, and heat it up to 80°C. Once the temperature has been reached, add the citric acid (or lemon juice) and stir well. You should already see the citric acid react with the milk/whey. Heat it up to 90°C Pour the ricotta in the cheesecloth and let the whey drip. Move the ricotta into the cheese recipient. Store in the fridge.

# Credits and Notes

• Some or all of the text on this page was written by SuperDuperDeou.
• The text on this page was taken from Based Cooking or a fork and is under The Unlicense.

This page was last edited on 2026-09-09 03:50:16.

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