From "What's for Dinner" Viral Thread Homemade Ricotta Using Lactaid 2% Milk


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Homemade Ricotta Using Lactaid 2% Milk

1 qt. lactaid 2% fat milk (plus ~1/2 cup)
1/2 tsp salt

Heat to almost a boil-stirring constantly-and remove from heat. Pour in 1/3 c. white distilled vinegar and let sit for a few minutes. You should see the curd separating. If not, add another couple TBSP vinegar.

Let cool slightly (10 minutes-ish), then push the curd to the center and spoon the curds into a cheese cloth or kitchen towel in a strainer. Rinse with cold water and use cloth or towel to squeeze out all the liquid left.

I then put the curd into a food processor (you can use a blender too; I did before I got the processor) and add the 1/2 c. milk and a pinch of salt and process. You can add a little more milk if need be.

Then use in your recipe like regular ricotta cheese.

This amount is enough for one lasagna (I add 2 eggs, Parmesan cheese, basil, oregano, and garlic powder to use it for my lasagna).

OP HERE by @cbms