Fast ricotta recipe from New England Cheesemaking.
Servings: about 1 quartPrep 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.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.