How to Make Ricotta Cheese with Whole Milk

Ricotta is traditionally made with the whey left over from other cheeses. However, this whole milk ricotta is sweet, creamy, and an EXCELLENT choice for first-time cheese makers.

Ingredients:

• 1 gallon Whole Milk from cows, goats, or sheep
• 1 teaspoon Citric Acid, dissolved in ½ cup cool water
• 2 tablespoons Heavy Cream
• Salt, to taste 

Equipment:

• Large pot
• Thermometer
• Cheese Cloth
  

Instructions:

Stir the citric acid and water mixture into the milk. Now slowly heat the milk to between 180°F and 190°F, stirring frequently.  Turn off the heat and allow to set for 15 minutes. Do not stir.

Line a colander with cheesecloth and pour the curds and whey into it. Allow to drain for at least 30 minutes; longer if you want a dryer cheese.

Place the curds in a bowl and add heavy cream.  Salt to taste and refrigerate. It will remain fresh and sweet for about a week.

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