Ricotta from Whole (Fresh) Milk

 

1. 1 Gallon of milk

2. Dissolve in 1 cup of cool water, 2 tsp of citric acid.

3. Heat milk to 86 degrees and add 1/2 of this Citric Acid
   solution to the milk (save the rest of the citric acid). Stir briskly for 5-10 seconds.

4. Add 1 tsp salt

5. Continue to heat the milk slowly on low to med stirring well to prevent scorching

6. At 165-170F watch for small flakes forming in the milk and the separation of small curds.

7. If after a few minutes you do not see the flakes forming, add more of the Citric acid
   until they form (do this in small 1 Tbsp increments to avoid over acid milk).

8. Continue heating to 190-195F then turn the heat off. The thermal mass of the whey
   will hold at this temp for quite some time. The higher temp is used here because of
   the additional proteins found in whole milk vs whey.

9. As the curds rise, use a perforated ladle to gently move them from the sides to the center of the pot.
   These clumps of curd will begin to consolidate floating on top of the liquid.

10. Let the curds rest for 10-15 min. *** This is very important because this is the point where the final Ricotta quality is assured

11. Ladle the curds gently into draining forms (No cheese cloth should be needed if you were patient in the previous step).

12. Let the curds drain for 15 min up to several hours.For a fresh light ricotta, drain it for a short while (until the free whey drainage slows) and chill to below 50F. For a rich, dense and buttery texture allow it to drain for an extended period of time (several hours). before chilling overnigh

13. tMove to a refrigerator or cold room. Consume within 10 days

 

Ricotta from Whey

If you want to use your left-over whey, try this recipe. However, be careful as you don't know the level of acidity or potential yield from your whey.  In using this recipe, I often have to add supplemental citric acid to make it work.  If you really want reliable ricotta, make it from whole milk (recipe above)

 

1. Use whey directly from the cheese pot at the time of draining .The fresher the better.

2. Measure the amount of whey you have as it will affect how much milk, salt and citric acid you add later in the recipe

3. Heat without agitating to 160° F .. at this point 5-12% of fresh milk may be added to improve the richness and yield.

4. Continue heating to 170° F. Add 1/2 tsp. of salt per gallon of liquid and mix in quickly.

5. Continue heating without agitation to 185° F and hold at this temp until the ricotta rises.

6. Mix 1/2 tsp. of citric acid per gallon of liquid. The citric acid should be dissolved in 1/2 cup water. Add quickly the pot and stir briskly for 5-10 seconds.

7. Watch the curd forming small flakes and gradually larger curd masses.

8. Add a bit more more citric acid solution if necessary.NOTE.. If too much acid is added, the curds will sink to the bottom and the cheese will not be sweet. The correct amount of acid will produce a clear separation of white curds and bright green whey.

9. As the curds rise, use a perforated ladle to gently move them from the sides to the center of the pot. These clumps of curd will begin to consolidate floating on top of the liquid.Let the curds rest for 10-15 min. *** This is very important because this is the point where the final Ricotta quality is assured

10. Ladle the curds gently into draining forms (No cheese cloth should be needed if you were patient in the previous step). Let the curds drain for 15 min up to several hours.For a fresh light ricotta, drain it for a short while (until the free whey drainage slows) and chill to below 50F. For a rich, dense and buttery texture allow it to drain for an extended period of time (several hours). before chilling overnight

11. Move to a refrigerator or cold room. Consume within 10 days