Whole Milk Ricotta Cheese


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 cheesemakers.


  • 1 gallon whole milk from cows, goats, or sheep
  • 1 teaspoon citric acid, dissolved in 1/2 cup cool water
  • 2 tablespoons heavy cream
  • Salt, to taste 



  1. Stir the citric acid and water mixture into the milk.
  2. 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.
  3. 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 drier cheese.
  4. Place the curds in a bowl and add heavy cream.  Salt to taste and refrigerate.

This cheese will remain fresh and sweet for about a week.

Homemade Whole Milk Ricotta Cheese

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