Making ricotta from whey is traditionally made with the whey left over from other cheeses. However, this whole milk ricotta is sweet, creamy, and an excellent choice for first-time cheesemakers.
15 minutes
180 minutes
2
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Mozzarella and Ricotta Cheese Making Kit
Mozzarella and Ricotta Cheese Making Kit
$35.99
As seen in the 'New York Times' and the 'Food Network'
Make delicious mozzarella and creamy fresh ricotta with this beginner-friendly kit. Whether you're looking for gut-healthy ingredients or an exciting DIY project, the Cultures for Health Mozzarella and Ricotta Cheese Making Kit will deliver a rewarding experience you won't soon forget.
Equipment in the kit may appear different than pictured.
Citric Acid
Citric Acid
$6.99
A key ingredient in acid cheeses including mozzarella, paneer, queso blanco, and ricotta.
Cheesecloth
Cheesecloth
$4.99
A looser weave than our butter muslin, this 100% cotton cheesecloth is great for wrapping cheeses and draining whey from all sorts of cultured foods.
INGREDIENTS:
- 1 gallon whole milk from cows, goats, or sheep
- 1 tsp. citric acid, dissolved in ½ cup cool water
- 2 Tbsp. heavy cream
- Salt to taste
- Large pot
- Cheesecloth
INSTRUCTIONS:
- Stir dissolved citric acid mixture into the milk.
- Slowly heat the milk to 195-205°F, stirring frequently. Turn off the heat and allow to set for 1 hour. Do not stir.
- Line a colander with cheesecloth and pour the curds and whey into it. Drain for at least 30 minutes, longer if you want a drier cheese.
- Place the curds in a bowl and add heavy cream. Salt to taste and refrigerate.
This cheese will remain fresh and sweet for about a week. Check also our other cheese cultures that are best in cheese making process.
