Ricotta means “re-cooked” so this is the most traditional way to make ricotta cheese. It is sweet and mild with very small tender and creamy curds. It is ideal for spreading or using in your favorite recipes.
Prep Time 5minutes
Cook Time 40minutes
Total Time 1hour45minutes
Slotted Skimmer Spoon
Instant Read Thermometer
1-4cupswhole milk,optional (increases yield)
¼teaspooncitric acid dissolved in 1/4 cup water,OR 2+ Tablespoons apple cider vinegar or lemon juice
Heat the whey to 160F.
Gently stir in the milk.
Continue heating the milk to 180F.
Quickly and thoroughly stir in the acid of choice for a few seconds. The curds will begin to form a layer on top of the whey.
Without stirring, allow the cheese to continue to heat until the surface cracks and the whey comes through.
Remove from the heat and allow to rest for about 10 minutes.
Line a colander with cheese cloth and ladle the curd into it.
Tie up the ends and hang for about 30 minutes or until you like the consistency.