How to Make Ricotta Cheese

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Many brands of ricotta cheese are not an ultra-processed food. However ricotta is one of the easiest cheeses to make and this makes a large quantity that can be eaten as a snack or used to make dishes like lasagne. 

A large bowl of ricotta.
A large bowl of ricotta.

I like to eat fresh ricotta with sliced pears. It also works with vegetables like sliced bell peppers.

Equipment

Spatula

Measuring spoon

Large stock pot

Colander

Cheese cloth

Two small cups or bowls

Thermometer

Slotted spoon or smaller strainer

Ingredients

1 gallon whole milk

3 teaspoons salt

1 teaspoon citric acid

Instructions

Ball brand citric acid next to a measuring cup with water in it.
Citric acid dissolved in water.

Dissolve the citric acid in 1/3 cup of water. Divide the water with dissolved citric acid into two different cups and set aside. 

Put half of the salt and all of the milk into the stock pot, and put on medium heat. 

A large pot with a gallon of milk.
Salt and milk added to the pot.

Stir continuously until the mixture reaches 190 degrees ferenheit. Do not leave the pot unattended. 

A pot of milk with a thermometer.
Heating the milk.

Turn off the heat and take the pot off the stove. Add one of the cups of water with dissolved citric acid into the pot. Stir briefly to distribute through the milk. 

Set the pot aside for twenty minutes without touching it or stirring it. 

Clean your sink, and put the colander in your sink. Moisten the cheesecloth and use it to line the colander. 

A large bowl with holes in it covered in cheese cloth.
Lining the colander with cheese cloth.

When the twenty minutes is up curds should have formed in the milk. Use the slotted spoon to scoop out the curds, leaving the milk in the pot.

Use a slotted spoon to scoop up the curds.

Put the curds on the cheese cloth in the colander. 

Strain the curds in the colander.

Return the large stock pot to the stove, and put on medium heat. Add the remaining salt. 

Continuously stir the pot until it once again reaches 190 degrees Fahrenheit. 

Turn off the stove and remove the pot from the heat.

Stir in the remaining cup of water with citric acid.

Set a timer for twenty minutes and do not touch or stir the pot during this time. 

After twenty minutes curds will form in the pot. There will be more curds this time. 

Curds starting to form in the milk.
The white flecks are curds, the liquid is whey.

Use the slotted spoon or a strainer to scoop the all of the curds from the pot into the colander which is lined with cheese cloth. 

Let the curds drain in the sink for 30 minutes. 

Take the strained ricotta and put it in a container to store in the refrigerator.