A quick and easy recipe to make your own delicious whole milk ricotta from scratch, using common kitchen equipment. Whole milk ricotta starts with milk (cream optional), as opposed to whey ricotta (recipe here), which is made from the leftover whey. A perfect recipe for beginner cheese makers.
MAKES APPROXIMATELY 450G
- 1.8L full cream homogenised milk (or 2L milk and no added cream).
- 200ml cream (optional).
- 1 heaped tsp. of salt.
- 1 heaped tsp. of citric acid diluted in 30ml water.
- Measure out the 30ml of water into a measuring cup, and stir in the citric acid, until dissolved.
- Pour the milk and cream (if using) into a saucepan. Make sure the total volume is 2L.
- Stir in the salt.
- Heat the mixture to 93°C, whilst vigilantly stirring the base of the pot constantly, to prevent scalding.
- Once at 93°C, remove the saucepan from the heat and stir in the diluted citric acid. Stir the citric acid through very quickly (no more than 5 seconds), and stop stirring immediately as the milk begins to curdle.
- Stirring as the curd is forming may break the curd apart, resulting in a very low yield of cheese.
- Leave the ricotta curds untouched in the saucepan, for a minimum of 25 minutes, then scoop into the ricotta basket to drain.
- Allow the ricotta to drain, until it reaches the desired consistency. Drain it for 15 minutes for a moist ricotta, or several hours for a dry, crumbly ricotta.
- Ricotta will keep in the fridge for approximately 7 days, although this may vary depending on the freshness of the milk.