Farm to Table Cultured Dairy + Cheese Making

Whole Milk Ricotta

ingredients
all
1 gal whole cow's milk
pasteurized or raw
1/2 cup heavy cream
1 tsp citric acid powder
option to use 1/4 cup of vinegar instead of citric acid
2 tsp sea salt
divided
cookware
Ricotta is a simple, fresh cheese that takes little time to make. It is best used within a few days while its flavor is still bright and the texture is moist and creamy. For flavor variations, stir in minced fresh herbs or lemon zest.
1
Combine milk, cream, citric acid, and 1 teaspoon of salt in a stock pot and whisk to mix thoroughly.
2
Over medium-low heat, slowly heat mixture to 185–195°F, this should take 15–20 minutes. Stir frequently to prevent scorching.
3
As milk reaches temperature, you will see curds start to form. When curds separate from whey, remove from heat. Gently run a spatula around the edges of curds to rotate the mass.
4
Cover and let curds sit without disturbance for 10 minutes.
5
Line a strainer with damp muslin cloth and gently ladle curds into it. Leave behind any curds stuck to bottom of pot.
6
Distribute remaining 1 teaspoon of salt over curds and toss by hand to incorporate.
7
Make a draining sack by tying two opposite corners of muslin into a knot, repeating with other two corners. Slide slip knot over a wooden spoon to suspend over a whey-catching bowl. Let curds drain for 10–15 minutes.
8
Transfer to a glass bowl or jar, cover, and refrigerate. Consume within a few days.
source: Artisan Cheese Making at Home
notes
Yield: 1 pound

dairy