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
- Stir the citric acid and water mixture into the milk.
- 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.
This cheese will remain fresh and sweet for about a week.