Ricotta cheese it so simple to make. It only requires 3 ingredients: whole milk, acid and salt. This is produced by a simple reaction that is able to take place once the milk is heated until steamy and then acid is added. The acid causes the milk to coagulate by changing the structures and connections of the milk proteins. This separates the milk into 2 components: the whey and the ricotta cheese. Because this is a simple reaction, you can really use any type of acid, but depending on what you use it could adjust the taste. I used lemon juice because it was available in my house and is not an overpowering flavor.
Ingredients:
Whole milk (make sure not to use ultra pasteurized milk because the reaction will not occur)
Salt
Lemon juice (approximately 2 teaspoons)
Directions:
Poor whole milk in pot and heat on medium, stirring occasionally in order to distribute heat. Add salt and mix to dissolve. Once the milk becomes steamy (not boiling!) it is ready for the lemon juice. Turn the stove to low and add some lemon juice until you see the curds starting to form (more or less than 2 teaspoons). Stir gently for a little bit and then turn heat off and let cheese sit, covered, for an hour or so. Then lay a paper towel on top of a sieve (if you don't have a cheesecloth) and place on top of bowel. Pour the whey/curd mixture into this and let strain for 10 minutes to an hour, depending on how dry you would like your cheese. At this point you have homemade ricotta cheese!
From here you can actually make paneer, a cheese used in Indian cheeses. Rinse the cheese and make sure to remove all liquid. Compact the cheese in plastic wrap and press it down between two plates (adding weight to the top one). Let the cheese sit for an hour or so and you have paneer!
This cheese can be used for pizza, lasagna, calzones, and even dessert items, like cannolis!
Whoooa yeah looks good perfect for a cannoli!