Tutorial: Homemade ricotta

Since finding out that the girls can have goat milk we've had a few more food options-which is really nice! One of the things we can now have it ricotta cheese. It can be made with cow or goat milk and it couldn't be easier. Fresh ricotta is smoother and creamier than commercially available ricotta. I used mine to make some stuffed shells with spinach last night. Mmmm. Here's how:

Heat about a quart (a little more is ok) of milk over medium heat until the top looks foamy.

Juice one lemon while you are waiting. If you don't have lemon juice you can use a few tablespoons of cider vinegar.

Turn off the heat and add your lemon juice. Give it a stir with wooden spoon. Wait about 2 minutes for your curds to separate.

Pour through a fine mesh sieve or colander lined with cheese cloth. I've even used paper towels in a pinch.

Let it drain for a few minutes and stir in some sea salt. Give it a taste. If it seems too dry you can stir in a little of the whey. You're done! Wasn't that easy?