Normally, I find that Ricotta made with Whole milk and white vinegar is quite tasteless. So I looked for a better recipe, which I believe I have found. When drained this now becomes Ricotta Salata.
The finished Ricotta is creamy, sweet and easy to make. You only need three ingredients. Whole milk (obviously), citric acid, and cheese salt.
Here is the method;
Easy Whole Milk Ricotta
Preparation Time: about 1 hour
- 4 litres (1 gallon) full cream milk
- 2 tspns Citric Acid
- 1 tspn Cheese Salt
1. Add milk to a large stainless steel pot
2. Add 2 tspn of citric acid per 4 litres of milk (dissolved in 1 cup cool water). Add 1/2 of this Citric Acid solution to the milk (save the rest of the citric acid). Stir briskly for 5-10 seconds.
3. Add 1 tspn salt
4. Heat the milk slowly on low to medium stirring well to prevent scorching.
5. At 70-75°C watch for small flakes forming in the milk and the separation of small curds. If after a few minutes you do not see the flakes forming, add more of the Citric acid until they form (do this in small 1 Tbsp increments to avoid over acid milk). You will use less for raw milk, and more for pasteurised/homogenised milk.
6. Continue heating to 90-93°C then turn the heat off. The thermal mass of the whey will hold at this temperature for quite some time.
7. As the curds rise, use a perforated ladle to gently move them from the sides to the centre of the pot. These clumps of curd will begin to consolidate floating on top of the liquid. Let the curds rest for 10-15 min.
8. Ladle the curds gently into draining moulds lined with butter muslin (fine weave cloth). Let the curds drain for 15 min up to several hours.