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Recipe: Whole Milk Ricotta Cheese

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 tsp. citric acid, dissolved in ½ cup cool water
  • 2 Tbsp. heavy cream
  • Salt to taste
  • Large pot
  • Cheesecloth

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.

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At A Glance

PREP: 1 hour, 5 minutes
COOK: 30 minutes
TOTAL: 145 minutes
YIELD: Makes 1 pound.
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