How to make Ricotta Cheese at home

Make it step by step

1. First of all, dissolve 2 tsp of citric acid in 1 cup of cool water. Add 1/2 of the Citric Acid solution to the pot. Add milk. Save the rest of the citric acid. Stir the milk briskly for 5-10 seconds.
2. Furthermore, add 1 1/2 tbsp of salt to the milk then heat the milk slowly on low to med heat, stirring well to prevent scorching.
3. At 165-170°F watch for small flakes forming in the milk and the separation into small flaky curds.If after a few minutes you do not see the flakes forming, add more of the Citric acid until they form. Do this in 1 Tbsp increments, to avoid over acid milk. At this point, when you see the curds, a slower stirring is essential to avoid breaking up the small bits of curd that have formed. Excess stirring will cause smaller and very granular curds to form. Roll the milk slowly with a bottom-to-top stirring motion.
4. Further, continue heating to 190-195°F then turn the heat off. As the curds rise, use a perforated ladle to gently move them from the sides to the center of the pot. These clumps of curd will begin to consolidate floating on top of the liquid. Let the curds rest for 10-15 minutes. This is important because it is the point where the final Ricotta quality is assured.
5. Finally, ladle the curds gently into draining forms. If the cheese curds are too small, use the cheesecloth. Let the curds drain for 15 min up to several hours before chilling overnight. Move to a refrigerator or cold room.