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RECIPE: WHOLE MILK RICOTTA CHEESE

Recipe: Whole Milk Ricotta Cheese

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Rated 3.1 stars by 15 users

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

Cheese Mozzarella and Ricotta Cheese Making Kit

Mozzarella and Ricotta Cheese Making Kit

$36.99

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

Cheese Citric Acid

Citric Acid

$6.99

A key ingredient in acid cheeses including mozzarella, paneer, queso blanco, and ricotta.


Cheesecloth

Cheese Cheesecloth

Cheesecloth

$7.99

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:

  1. Stir dissolved citric acid mixture into the milk.
  2. Slowly heat the milk to 195-205°F, stirring frequently. Turn off the heat and allow to set for 1 hour. Do not stir.
  3. 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.
  4. Place the curds in a bowl and add heavy cream. Salt to taste and refrigerate.