If you don’t use cheesecloth, it will be difficult to separate the cheese curds from the whey. You can substitute a double layer of paper towels or a thin cotton dishcloth in a pinch.
Stir the mixture as it’s heating to prevent it from scorching on the bottom. [1] X Research source Use raw milk if you can since the natural bacteria will help the cheese ferment. Use your candy thermometer or an instant-read thermometer to determine whether the mixture has reached the right temperature. If you don’t let it cook long enough, the curds won’t separate from the whey. If you overcook it, the texture will be ruined.
The curdling agent in this case is vinegar, but some people prefer to use other substances. Try substituting 3 tablespoons (44. 4 ml) of lemon juice for a different flavor. For a more traditional touch, try using animal rennet as your coagulant. [3] X Research source Mix 1 teaspoon of rennet with 1/4 cup of cold water, then stir it into the milk mixture.
If you’d like a creamier final product, stop draining the ricotta after 5 - 10 minutes. For a drier final product, wait an hour for it to drain. [4] X Research source
Acidified whey acts as its own coagulant, making it unnecessary to add vinegar or lemon juice to separate the curds.
Note that the foam will build up somewhat. Be careful. If it boils, it can boil over.
Be sure to scoop out the curds gently. Because the curds are very fine and delicate, they can stop up the cloth easily. This will cause very slow draining if they are broken up.
Be sure to scoop out the curds gently. Because the curds are very fine and delicate, they can stop up the cloth easily. This will cause very slow draining if they are broken up.
Ricotta will keep up to a week in the refrigerator. Alternatively, ricotta freezes very well.
