Method One- (Yields 1 3/4 to 2 pounds Ricotta)
1 Gallon Whole Milk
1 1/2 Teaspoons Citric Acid
1 Teaspoon Salt
Place the milk, citric acid and salt in a non-reactive heavy pot and heat it to 195 degrees F. You will need to stir the milk occasionally to prevent scalding. Once the curds have formed and separated from the whey, turn off the heat and let the mixture sit for 15 minutes. Line a colander or large sieve with two layers of cheesecloth, and pour the mixture into it. Let the cheese drain for 1 hour or until you have reached the dryness you desire. Store the cheese in an airtight container in the refrigerator for up to 1 week.
Method Two- (Yields About 3 1/2 Cups)
1 Gallon Whole Pasteurized Milk
1/3 Cup White Distilled Vinegar
1 Teaspoon Salt
Heat the milk in a heavy, non-reactive pot until it reaches 185 degrees F. Remove from the heat and add the vinegar and salt. Stir gently just to mix. The curds will begin to form immediately. Cover the pot and let sit for 2 hours to allow the curds to fully develop. Line a colander with two layers of cheesecloth, and pour the mixture into it. Let the cheese drain for one to two hours depending on how dry you want your ricotta cheese to be. Store the ricotta in an airtight container in the refrigerator for up to 1 week.
Method Three- (Yields 1 to 1/2 Pound)
1 Gallon Whole Milk
1 Quart Buttermilk
Combine the milk and buttermilk in a heavy, non-reactive pot and heat it until it reaches 180 degrees F., stirring occasionally. Once it has reached 180 degrees, remove from the heat and let it sit for 30 minutes to allow the curds to form. Lin a colander with two layers of cheesecloth, and pour the mixture into it. Let the ricotta drain for 1 to 2 hours and then store it in an airtight container in the refrigerator.
Note- The whey, or creamy yellow liquid that separates from the curds can be used in any recipe calling for sour milk or buttermilk.
Originally Submitted
3/24/2013
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