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


  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.

At A Glance

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