Whole Milk Ricotta

Makes approx: 400 g

Traditionally, ricotta (Italian for recooked) is made from the leftover whey, which is acidified and then "recooked".

Ricotta is the solids that form at the top of the pot. However, this recipe uses whole milk instead of whey. It is more consistent and has a higher yield than ricotta from whey. This ricotta also melts nicely and can be used in various pasta dishes. Very dry ricotta can be deliciously crumbled over salads, while moist ricotta can be used in many desserts such as cakes, cheesecakes, or Cannoli. It is quick and easy to make for beginner cheese makers, so give it a try.

Ingredients:

• 2 L full-fat, homogenised milk

• 1 tsp citric acid dissolved in 1/4 cup of cool water

• 1 tsp of salt

Equipment:

• Large pot

• Draining spoon

• Thermometer

• Ricotta basket and container

Method:

1. Thoroughly sterilise all equipment.

2. Pour your milk into a pot and add the salt to the milk.

3. Heat milk to 95⁰C while stirring constantly.

   Once you have reached 95⁰C, take the pot off the heat. (Ensure the two indentation points on the lower half of your thermometer are fully submerged in the milk when reading the temperature.)

4. Add the citric acid to ¼ cup of warm water to dissolve. Stir the citric acid solution into the milk.

5. Ricotta should start to curdle immediately.

6. Leave the ricotta to cool for 20 - 30 minutes.

7. After 20 - 30 minutes, the ricotta should be firm enough for you to scoop into the draining basket. (If it is still too soft, leave to cool for another 30 minutes).

8. With a draining spoon, carefully layer the ricotta curds on top of each other in the ricotta basket.

9. Leave the full basket to drain in the ricotta container until the desired consistency is obtained (can be eaten either dry and crumbly or moist and creamy).

Storage Notes:

Ricotta can be stored for up to 1 week in the refrigerator.