Whole Milk Ricotta
Ricotta is an example of a simple farmers cheese born out of necessity and invention. Traditionally made from whey, a cheesemaking by-product, this cheese made sure nothing went to waste at the farm. It's easy to make a delicious creamy ricotta from whole milk in one hour!
Need supplies? Try our Mozzarella and Ricotta Cheese Kit and you’ll have everything you need. Just add the milk!
- 1 gallon of whole cow's milk
- 1 tsp citric acid (included in our kit)
- 1 tsp cheese salt, to taste (included in our kit)
- Large pot- at least 5 quart
- Butter muslin/fine cheesecloth (included in our kit)
- Thermometer (included in our kit)
- Large Slotted spoon
- Measuring cups and spoons
- 1 ½ lbs
Measure the citric acid into 1/4 cup of water and stir.
Pour the milk into the pot. Heat the milk to 185°F (do not allow to boil over). Stir often to prevent scorching.
Pour the citric acid solution into the milk and mix thoroughly.
As soon as the curds and whey separate clearly, turn off the heat. Allow curds to set undisturbed for 10 minutes.
Line a colander with butter muslin (fine cheesecloth). Drain in the colander for 15-30 minutes, or until the cheese has reached the desired consistency. Feel free to add more salt and any flavorings you'd like.
The cheese is ready to eat in sweet or savory dishes immediately!
- Cover and store in the refrigerator
- Use within 1 week