Easy 2-Ingredient Ricotta cheese

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Prepare for a date with something cheesy, creamy, and utterly delicious! This Easy 2-Ingredient Ricotta Cheese is a must try!

Prep Time5

Total Time10

Course: Breakfast, brunch

Cuisine: Italian

Keyword: cheese, homemade cheese, ricotta cheese

Servings: servings

Author: Lama

Open out your paper towel and line the colander with a double layer, covering all sides of the colander. Set that over a deep large bowl for draining, and set aside.
Pour your milk into a pot and set on medium heat. Let it heat slowly, until it's just about to boil.
Add in your lemon juice, and almost immediately you will see small curds form.
Keep it on the heat, and let the curds fully form. Don't stir it much, just check to see if the curds have fully separated from the whey (this won't take long, just a minute or so).
Take it off the heat. With a spoon gently skim the curds out and into your lined strainer.
After a few minutes, gently press to release more water. The more you drain the cheese the firmer it will become. I like it soft so I just gently squeeze the excess moisture.

Tips to Consider

Keep in mind that the longer you strain, the drier the ricotta you'll end up with. You can strain anywhere from 15 to 60 minutes. A firmer ricotta means more straining time, looser ricotta calls for less. The definition of the right consistency is completely up to you in this recipe.
As a source of acidity for the curds to form, white vinegar makes a good substitute for lemon juice. Some might add 1 tsp of salt (or more).
The lemon juice's importance lies in the acidity. So if your milk does not curdle properly, add more lemon juice. Oh! Don't use Meyer lemons since they are sweet and won't possess the level of acidity needed.
Wrap the drained ricotta in a cheesecloth, and place it beneath a weighted plate in the refrigerator overnight to make a ricotta Salata or other fresh farmer's cheese.