- Kitchen Mixer or Food Processor: Essential for efficiently mixing and curdling milk, with a stand mixer having a paddle attachment being ideal.
- Large Pot or Heavy-Bottomed Saucepan: Used for heating the milk to the right temperature before adding rennet. Preferable materials include stainless steel.
- Strainer with Cheese Membrane: To separate curds from whey after draining, such as a fine cheesecloth or butter muslin strainer with small holes.
- Thermometer: Crucial for monitoring milk temperature during heating and cooling processes accurately; digital thermometers are convenient.
- Rennet Cup or Jar with Plastic Wrap (Optional): Used when adding rennet to the milk, helping create an even environment for curdling.
- Colander: For draining whey from curds after straining through cheese cloth or muslin; a large colander with small holes is ideal.
- Cheesecloth or Butter Muslin: Essential for draining the milk into ricotta cheese form, preferring natural, non-toxic fabric that's easy to clean and reusable.
- Glass or Plastic Containers with Lids: For storing homemade ricotta cheese; choose food grade containers if planning longer storage.
- Scales (Optional): Precise measurement of ingredients can enhance consistency in ricotta production, although not necessary for all recipes.
- Airtight Containers or Refrigerator Bags: For keeping homemade ricotta fresh, with a preference for vacuum-sealed bags for extended storage.
- Knife and Cutting Board: Although not central to the process of making ricotta cheese, they are useful for any preparation that might involve cutting ingredients.
8 cups whole milk
1 teaspoon salt
3 tablespoons fresh lemon juice
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