Recipe: Whole Milk Ricotta Cheese

Name: Whole Milk Ricotta Cheese
Prep time: 1 h 5 min
Cook time: 30 min
Ingredients: 1 gallon; whole milk from cows, goats, or sheep; 1 tsp.; citric acid , dissolved in ½ cup cool water; 2 Tbsp.; heavy cream; Salt to taste; Large pot; Thermometer; Cheesecloth

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 whole milk from cows, goats, or sheep whole milk from cows, goats, or sheep
1 tsp. citric acid, dissolved in ½ cup cool water
2 Tbsp. heavy cream heavy cream heavy cream
Salt to taste Salt to taste Salt to taste
Large pot Large pot Large pot
Cheesecloth Cheesecloth Cheesecloth

Instructions:

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 Learn More?

Filed Under: Acid Cheese, Homemade Cheese Recipes

Recipe: Whole Milk Ricotta Cheese

Ingredients:

Instructions:

Ready to Learn More?

At A Glance

Related posts