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 ½ cup cool water
- 2 tablespoons heavy cream
- Salt to taste
- Stir dissolved citric acid mixture into the milk.
- Slowly heat the milk to 195-205°F, stirring frequently. Turn off the heat and allow to set for 1 hour. Do not stir.
- 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.
- 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?