Heat 1 quart (1 liter) milk to exactly 110ºF (43ºC) with the help of a cooking thermometer. Avoid UHT or ultra-pastuerized milk for best results. Stir in one packet of yogurt starter culture, available from cooking supply stores and online cheese-making stores. Alternatively, use 2 tbsp (30mL) plain yoghurt with live active cultures. Instead of draining in the refrigerator as described below, let drain in a yogurt maker for 12–16 hours. This keeps the yogurt around 100ºF (38ºC), encouraging bacterial fermentation.
You can tie the yoghurt up in the cheesecloth and hang it over a pot instead.
Optionally, you can occasionally smooth out the “cheese” with a spoon for a creamier texture. Letting it drain at room temperature will speed up the process, but risks introducing harmful bacteria.
Optionally, stir in salt and herbs for a cracker topping, or sugar for a light dessert. You may discard the whey or use it as a substitute for milk in baking.
Lemon juice adds a tangy citrus flavor. Fresh lemon juice has better, cleaner flavor than bottled juice. Distilled vinegar is more precisely controlled, giving you predictable results each time you follow the recipe. Baker’s citric acid adds less flavor than either of the other options, which some people prefer. Look for it at a grocery store or baking supply store.
An infrared thermometer is a reliable way to measure the milk temperature.
You can use a draining spoon if you don’t have cheesecloth, but you’ll lose some of the curds. Optionally, you can rinse the curds in clean water for a more mild-flavored cheese.
To reduce the risk of harmful bacteria, do not leave the ricotta at room temperature for longer than 20 minutes. Stir in salt for significantly more flavor and a slightly longer shelf life.
As a last resort, you can use a dash of buttermilk instead. However, store-bought buttermilk is an unpredictable source of cultures. The cheese could fail to form, or the flavor could be affected. [5] X Research source
As a last resort, you can use a dash of buttermilk instead. However, store-bought buttermilk is an unpredictable source of cultures. The cheese could fail to form, or the flavor could be affected. [5] X Research source
This is also available from cheese-making supply stores. If using dry rennet, follow the label instructions to convert drops of liquid rennet into tablet amounts. Make sure the tablets are 100% rennet.
You may use raw milk or pasteurized milk, although cheese made from pasteurized milk may have trouble holding together. Ultra-pasteurized milk will not work. You can use milk with any fat percentage. Whole milk typically has a richer flavor than low-fat or skim milk.
The milk should still look like ordinary milk. If it thickens, you’ve used too much acid or left it too long. (This is easy to do, since it’s difficult to predict exactly how active the bacteria will be. ) You can still use it to make cheese, but it may have trouble staying together.
Filtered water is less likely to interfere with the cheese-making. [7] X Research source
If it’s still not set after 12 hours, continue anyway. Your cheese may have trouble draining, ending up soft and wet.
Fabric sold as cheesecloth is not always fine or thick enough to drain this cheese. You can experiment with other options, but butter muslin is your best bet.
Don’t stop heating until most of the liquid is gone. The curds should hold their shape, but fall apart in your hand when you pick them up. [9] X Research source
Store the cheese in the refrigerator or another dark, cool location.
