Whole Milk Ricotta Cheese

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4 teaspoons citric acid
8 ounces water
4 gallons whole milk
8 teaspoons salt

Dissolve the citric acid in the water.

Heat the milk, citric acid solution and salt to 185 degrees (this will take a while), stirring often to prevent scorching. Skim away the scum as it rises to the surface.

Once the milk mixture reaches 185 degrees, turn off the heat and allow the milk to set for 10 minutes.

Pour the curd into a damp, cheesecloth-lined colander. Set over a bowl and refrigerate for at least 1 hour and up to 3 hours so the curd can drain.

Serve immediately or transfer to a covered storage container and refrigerate for up to 1 week. Makes 1 pound of ricotta.

* Mozzarella curds are available for sale at Isabella’s, isabellasbrickoven.net. Citric acid can be purchased at Whole Foods.

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