Whole Milk Ricotta Cheese

Recipe Description:

Delicious and versatile Ricotta can be used in many recipes, but the way I make it, it can also be sliced and used in sandwiches, etc.

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Servings: 8

Difficulty: Moderate

Recipe Ingredients:

1 gallon fresh milk

1/2 cup distilled white vinegar

1 teaspoon unrefined sea salt

Recipe Instructions:

Pour milk into heavy bottomed kettle. Bring slowly up to almost boiling (at least 200 degrees F)

Add 1/2 cup vinegar. Remove from heat. Stir briefly. Let rest for 15 minutes.

Pour into colander lined with a cotton cloth. Gather up the corners of the cloth, and using a large spoon, press the whey from the cheese curds.

Turn the curds into a bowl and work in 1 teaspoon salt.

While it is still hot, I press the ricotta into a bowl,cover with plastic wrap and chill in the refrigerator.

When cold, it can be sliced or crumbled to use.

Wrap carefully to freeze. It keeps nicely for several months.

Author: loves2spin

I am a happily married woman (42 years), mother of 6 and grandmother of 14. I am interested in many things, and love teaching what I know. I have an in-home sewing business, am an avid gardener and teach piano lessons..and I'm a Mormon. View all posts by loves2spin

2 thoughts on “Whole Milk Ricotta Cheese”

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

Author: loves2spin

2 thoughts on “Whole Milk Ricotta Cheese”

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