Quick Ricotta Cheese
Quick Ricotta Cheese is very similar to a paneer or queso fresco cheese except it shortcuts the pressing or long hanging time that make a more solid cheese, but stll has the sweet, mild flavor or traditional ricotta.
Servings 2 cups
Equipment
- Stock Pot
- Slotted Skimmer Spoon
- Instant Read Thermometer
- Butter Muslin
- Colander
Ingredients
- 2 gallons milk
- ¼ cup apple cider vinegar, or lemon juice
- 1 teaspoon salt, or to taste
Instructions
- Heat the milk to 180F in a large pot.
- Slowly stir in the apple cider vinegar for a couple minutes. You will see the curds separate from the whey. The whey should be translucent, not cloudy. If it’s cloudy, add in another splash of acid to increase your yield.
- Remove the pot from the heat and let it rest for about 10 minutes.
- Line a colander with butter muslin.
- Ladle the curds into the cheesecloth and let it drain for a few minutes until it reaches the desired consistency.
- Sprinkle the salt over the cheese and use your fingers to break up the curds to your preferred size and work the salt throughout.
Notes
Store leftover cheese in the refrigerator for up to one week.