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Submitted by: suzanne-mcminn on May 21, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Fast ricotta recipe from New England Cheesemaking.

Featured on CITR

Difficulty: Easy

Servings: about 1 quart

Prep Time: n/a   Cook Time: 20-30 minutes  


1 gallon fresh whole milk
1 teaspoon citric acid
1 teaspoon cheese salt


Pour milk into a large stainless steel pot. Add the citric acid and cheese salt. Heat on medium-high until the milk reaches 195 degrees. Stir occasionally while heating. By the time it reaches 195 degrees, the milk will have separated into curds and whey. Turn off the heat and let the pot sit for about 10 minutes. Line a colander with the butter muslin. Using a large slotted spoon, transfer the curds to the muslin-lined colander. Hang and let drain for 30 minutes, or to desired consistency. Transfer the ricotta to a container and store in the fridge for up to two weeks.

Categories: Dairy, Homemade Cheese, Soft Cheeses

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  1. 6-2

    Do I need to add calcium chloride to this recipe if I am using store bought milk?

  2. 2-27

    My italian neighbor, who is 86 years old, taught me her small batch recipe……measurements are eyeball method……about 1 1/4 cup whole milk, 1 heaping teaspoon sour cream, a generous teaspoon of vinegar……she warms milk, adds sour cream, stirs, and right before it starts to boil, adds vinegar, lowers flame, and with back of spoon draws curds to other side of pan. Its delicious……

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