Some things are just so simple that there’s no excuse not to make it yourself, even if just once. When you make ricotta at home, you can control how much moisture is in it. You do this by letting it rest however much you want in the cheese cloth. The longer it rests and drains in the cheese cloth, the drier it is. The annoying thing about this is that you have to buy a thermometer, but you should have one anyway. So go on that website and buy it.
Ingredients
– 1 gallon whole milk (NOT ultra-pasteurized)
– 1 teaspoon citric acid (or 2/3 cups vinegar)
– Salt to taste
Heat the milk gently to 200°F, stirring it the whole time. Once at temperature, turn off the heat and stir in the citric acid (or vinegar). Let it sit for 10 minutes, if it hasn’t separated into little curds and a clear yellowish liquid, add a little more acid. Once it separates, drain it with a mesh strainer lined with cheese cloth. The yellowish liquid is whey, yes THAT whey from your protein powders, so either drink it or use it as a substitute for water in baking. Once the cheese has the texture you want, salt it to your liking and eat it, or use it for whatever you were going to use it for.
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