Ingredients
2 whole organic milk
1 lemon
10 gr salt
Tools
Pot
Container
Sieve
Cheese cloth
Thermometer
Directions
Step 1
Pour all the milk into a pot. Stir in the salt.
2 whole organic milk
10 gr salt
Step 2
Bring to a simmer (194F or 90C) over medium heat, stirring occasionally.
Step 3
Once it gets to simmer- add the lemon juice and turn off the heat.
1 lemon
Step 4
Mix a few seconds with a whisk and cover with a lid.
Step 5
After 10 minutes, break the curd that has formed.
Step 6
Place a bowl and a sieve on top. Cover the sieve with cheesecloth.
Step 7
Pour the mixture into the cheesecloth and allow it to drain into the bowl at room temperature.
Step 8
The longer you let the mixture drain, the thicker the ricotta will get.
Step 9
After the mixture is drained, you can enjoy it immediately with a spoon; you can fill up some fresh pasta or let it sit overnight to form a cheese form. I love to put it in a tiny cheese mold to let it sit overnight in the fridge.
Step 10
Enjoy it on a fresh sourdough toast.
Step 11
YASSS!
