Prep 30 mins
Cook 1 hr
Most people who hate ricotta cheese don't like the texture. This is usually because they are using the over cooked store stuff made with skim milk. This recipe makes up to 2 pounds of luxurious ricotta, depending on how long you drain it. Do not use Ultra Pasteurized Milk or Organic Milk since you won't get ricotta cheese with it - just a big mess. Use whole milk only. Save the whey for other uses - I will be posting whey recipes shortly.
- 1 gallon milk, whole (not pasteurized or organic)
- 1 1⁄2 teaspoons citric acid (check your health food store)
- 1 teaspoon salt, cheese (optional but I think necessary, check with your health food store and do not use table salt or canni) (optional)
- Pour milk in a non-reactive pot and add the citric acid and cheese salt stirring to blend. Cheese salt is a flaked salt with no chemicals added. It is important not to use any other salt.
- Heat over medium high heat until your thermometer hits 195°, stirring.
- When the whey and curds separate remove from the heat and let it rest for 10 minutes.
- Put a colander in a pot. Line the colander with cheese cloth which has been scalded and wrung out.
- Ladle the curds and whey into the cheesecloth (do this very slowly and very gently).
- Let drain into the pot until the cheese is the desired texture, about an hour. Make sure the colander is high enough so your cheese does not sit in the whey. You can tie up the cheesecloth and hang it over the pot to let it drip or use a jelly bag if you like. Be sure to scald it first.
- SAVE THAT WHEY! Store it in the milk jug in the refrigerator. I will be posting whey recipes soon.
- The cheese is ready to eat or use in your recipe and can be stored for a week or so in the refrigerator.