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.


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



Instructions
  1. Stir dissolved citric acid mixture into the milk.
  2. Slowly heat the milk to 195-205°F, stirring frequently. Turn off the heat and allow to set for 1 hour. Do not stir.
  3. Line a colander with cheesecloth and pour the curds and whey into it. 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.

 

Ready to Use Ricotta in Recipes?



                                                
 SG  
Homemade Whole Milk Ricotta Cheese


Related Articles

 

Related Products

Citric Acid for Cheese Making
Citric Acid
Basic Italian Cheese Kit
Basic Italian Cheese Kit
Home Cheese Making Book Cheesemaking Books

 

http://www.culturesforhealth.com/kombucha

Free eBook Library Access & Weekly Newsletter


Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 150,000+ other health-conscious readers
  • We never share your information!
first name last name email address