Whole-Milk Ricotta Cheese
Although ricotta cheese is traditionally made by recooking the whey, it can also be made by substituting milk for some or all of the whey. This version calls for whole milk. If you prefer a lower-fat cheese, use skim milk for all or part of the whole milk.
Yield
4 pounds
Ingredients
- 1 teaspoon citric acid
- ¼ cup water
- 1 gallon whole milk
- 2 teaspoon salt
Steps
- Dissolve the citric acid in the water.
- Heat the milk, citric acid solution, and salt to 185°F, stirring often to prevent scorching. Skim away the scum as it rises to the surface.
- When the milk reaches 185°F, turn off the heat and allow the milk to set for 10 minutes.
- Drain the curd for at lease 1, and up to 3, hours under refrigeration in a cheesecloth-lined colander or a cheesecloth or muslin bag set over a bowl.
- The cheese is now ready to use, or transfer to a storage container and hold, covered, under refrigeration, up to 1 week.
Chef’s Notes
If desired, substitute 1 tablespoon diluted liquid citric acid for the teaspoon of citric acid. If a creamier produce is desired, add 2 ounces heavy cream to the curd.