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Easy Whole Milk Ricotta Cheese Recipe

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This recipe for Easy Whole Milk Ricotta Cheese is from The Seavey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Gallon Whole Milk
1 teaspoon citric acid dissolved in 1/4 cup cool water
Note: In place of citric acid, you can use 1/3 cup fresh citrus juice or white vinegar.
1 teaspoon of cheese salt (you can use a Tablespoon of sugar for a sweeter ricotta).
Directions:
Directions:
Directly heat the milk to between 185-219 ºF (be careful NOT to boil). You can add the salt or sugar. Be careful to stir frequently to prevent burning.

Once your milk has reached 185, slowly stir in the dissolved citric acid.

As soon as the cuds and whey separate, turn off the heat. Allow to set, undisturbed for 5 minutes.

Line a colander with muslin. Carefully ladled the curds into the muslin. You can tie the corners into a knot and hang from your faucet to drain or leave to drain in the colander. Drain for 1-15 minutes or until desired consistency.

Store in a covered container in the refrigerator for 1-2 weeks.
Number Of Servings:
Number Of Servings:
Approx 16oz.
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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