Ingredients: A V Gf Ef
(Yelds 1 ½ lb.)
- 1 gallon of whole milk
- 1 tsp. citric acid
- ¼ cup water
- 1 tsp. salt
You will need a food thermometer and cheese cloth.
Place milk in a large pot.
Dissolve citric acid in water and add solution to the milk. Heat mixture to 185 – 195 F, stirring often. Do not let the milk boil.
Turn off the heat as soon as curds and whey separate. Let sit undisturbed for 10 minutes.
Line a colander with the cheese cloth. Ladle the curds into the colander and let the ricotta drain until the desired consistency has been reached. You can either hang the cheese cloth or put the lined colander on top of a tall vessel.
Ricotta will last up to 1 week refrigerated.