29 Foods That People Always Make From Scratch Because They're Cheaper And Tastier

18.

“Ricotta cheese! It’s ridiculously easy. Can’t believe it took me so long to figure that out.”

“I take whole milk and salt and bring it to a rolling boil over medium-high heat.

Turn off the stove but leave over heat.

Then I add 1.5 tablespoons of lemon juice or white vinegar per liter of milk,  and stir it in at the moment I turn off the stove and just twice. Then, I don’t touch it (this is important!) Leave it for about ten minutes, then transfer it to a strainer with a double-lined cheese cloth. Let it sit for as moist or dry as you’d like it, 5-30 minutes. 

Thats it. All done.”

—DM_ME_DOPAMINE

“I must try this! I often make paneer using a very similar method, and it’s foolproof.”

—pigadaki