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Whole Milk Ricotta

October 23, 2010

Ricotta is an example of a simple farmers cheese born out of necessity and invention.

Traditionally made from whey, a cheesemaking by-product, this cheese made sure nothing went to waste at the farm. If you don’t make hard cheeses you can make a delicious creamy ricotta from whole milk in one hour!

ricotta

Ricotta, a creamy blank canvas!

Ingredients:

1 gallon of milk

1 tsp citric acid OR 1/4 cup vinegar of choice (to purchase citric acid or a complete ricotta kit visit our SHOP.)

1 tsp Cheese salt (To Taste)


Supplies:

Large pot- at least 6 quart

Butter Muslin (fine cheesecloth)

Thermometer

Colander

Large Slotted spoon


YIELD- 1 ½ to 2lbs. (lots!)


Here we go- fresh Ricotta is within our reach!

Step 1- Measure the citric acid into ½ cup of water and stir.

Step 2- Pour your milk into the pot, pour the citric acid solution and salt (optional) into the milk and mix thoroughly.

Step 3- Heat the milk to 180°F to 185°F (do not allow to boil over). Stir often to prevent scorching.

Step 4- As soon as the curds and whey separate (make sure there is no milky whey), turn off the heat. Allow to set undisturbed for 10 minutes.

Step 5- Line a colander with butter muslin (fine cheesecloth).

Curds, no Whey

Curds draining

Drain in the colander for 15-30 minutes, or until the cheese has reached the desired consistency (you can gently expedite by lifting the muslin by the corners and rocking the curds around to unblocked cloth areas. The cheese is ready to eat in sweet or savory dishes immediately!

Step 6- Store any leftovers in a covered container in the refrigerator for up to 1 week.

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