Heat over medium until a thermometer reads 200 degrees Fahrenheit.
Turn heat off.
Step Two, Denature
Add the lemon juice and salt (if desired).
Set a timer for 10 minutes.
Step Three, Strain
Line a colander with a cheesecloth, nut bag, or clean tea towel. Place over a large bowl. To make room for all the whey you can place a small bowl upside down in the large bowl to elevate the colander.
Allow the ricotta to strain for 30 minutes.
You can keep the whey liquid to drink, or add to smoothies or soup.
Keep the ricotta in the fridge. Will keep for up to a week.
Yields approximately 375g.
Author: Jessica Penner
Recipe Developed by Jessica Penner, Registered Dietitian