Making a “true” ricotta cheese means using whey. This is not an ingredient most people have on hand and is the reason an alternative method is used to make homemade ricotta cheese.
A few ingredients that you may already have in your kitchen can be used to make a batch of this ricotta cheese using the non-whey method. The main ingredient you’ll need to have is fresh milk. The highest quality you can buy at the grocery store will work.
The key to make any homemade ricotta cheese is to drain away excess liquid. You will need to use simple cheesecloth to drain away all of the liquid. The use of vinegar as a catalyst will convert the milk that is on your stove into pieces of cheese. If you do not have any vinegar, then lemon juice can be used.
Expect to wait at least 45 minutes or more to make a homemade ricotta cheese. The cheese you prepare needs to be kept in a suitable container in your refrigerator. You will have about one-half cup of prepared ricotta cheese from every two cups of milk. The cheese will keep in your refrigerator for up to one week.
The recipe to make homemade ricotta cheese is found over at littlehouseliving.com here…