How to Make Ricotta

What You Need


Equipment

  • Stock Pot
  • Rubber Spatula
  • Cheese Basket
  • Cheese Cloth

Ingredients

  • 1/2 Gallon (2 L) Whole Milk
  • 1/4 Cup (59 mL) Heavy Cream (Optional)
  • 1 Teaspoon Citric Acid
  • 1/2-1 Teaspoon Cheese Salt

Steps


1.

In a pot, over medium-low heat, add milk and cream (if using) and bring to  185° – 195° F (85° – 90° C), occasionally stirring with rubber spatula and scraping the sides and bottom of the pot.

2.

Once at temperature, remove from heat, add 1 teaspoon (7 ml) citric acid to milk. Mix thoroughly and let sit while milk separates into curds and whey, about 10 - 15 minutes.

3.

Line a cheese basket with cheese cloth, and place over a large bowl.

4.

Pour curds and whey into lined cheese basket. Discard whey (or reserve it for another project).

5.

Sprinkle 1/2 teaspoon (2.5 ml) cheese salt over draining curds and gently stir to incorporate.

6.

Drain 15 - 20 minutes or until desired firmness is reached.

7.

Transfer finished ricotta to a bowl. Enjoy right away or store in the fridge.


Eat. Share with the world, and try something new.