- 1 gal whole milk (not ultra pasteurized)
- 1 tsp citric acid
- 1⁄2 cup cool water
- 1 tsp salt (optional)
- 6+ qt stainless steel pot
- measuring spoon
- measuring cup
- slotted spoon or ladle
- large colander
- large bowl
- butter muslin
- 1. Add 1 tsp Citric Acid to 1/2 cup cool water, stir to dissolve. Pour milk and diluted Citric Acid into pot and stir gently.
- Heat milk to 190-195°F. Stir gently and heat slowly. Optional: Add 1 tsp salt to milk before heating.
- As curds rise, use a perforated ladle to gently move the curd from the sides of the pot to the center.
- Curds will consolidate and float. Stop stirring and allow curds to rest for 10 minutes.
- While curds rest, place a sterilized colander into a large bowl and line it with butter muslin.
- Ladle curds into lined colander. Once transferred, fold a layer of cloth over the draining curds.
- Drain curds in the refrigerator or at room temperature for 15 minutes. Drain longer for a drier cheese.
Store the finished Ricotta in a covered dish or container in the refrigerator. It should last for 7-10.