Ricotta Cheese


  • 1 gal whole milk (not ultra pasteurized)
  • 1 tsp citric acid
  • 1⁄2 cup cool water
  • 1 tsp salt (optional)




  1. 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.
  2. Heat milk to 190-195°F. Stir gently and heat slowly. Optional: Add 1 tsp salt to milk before heating.
  3. As curds rise, use a perforated ladle to gently move the curd from the sides of the pot to the center.
  4. Curds will consolidate and float. Stop stirring and allow curds to rest for 10 minutes.
  1. While curds rest, place a sterilized colander into a large bowl and line it with butter muslin.
  2. Ladle curds into lined colander. Once transferred, fold a layer of cloth over the draining curds.
  3. 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.

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