- 1 gallon milk
- 1 tsp citric acid dissolved in 1/4 cup cool water
- 1 tsp cheese salt (optional)
- Add the milk and the citric acid solution to a stainless steel pot. Stirring occasionally to prevent scorching, slowly heat the mixture to between 185 and 195 degrees.
- As soon as the curds and whey separate (there should be no milky whey, only clear whey), turn off the heat and let sit undisturbed for 10 minutes.
- Line a colander with cheesecloth, and ladle the curds into the colander.
- Mix in the salt with a spoon.
- Let the cheese drain for 30 to 45 minutes.
- For firmer cheese, tie the cheesecloth into a bag and hang it from a hook to drain. Serve immediately or refrigerate.
Our superquick ricotta recipe will have you enjoying homemade ricotta in very little time. Ricotta is traditionally made by recooking the whey from a previous batch of hard cheese, such as Parmesan, but this ricotta recipe is a simpler version. Use fresh ricotta in Italian classics like lasagna, or serve with honey and Italian breads.
Make even more homemade cheeses in the kitchen. Read Easy Cheesy: 4 Super-Simple Cheese Making Recipes.