CheeseXML 1.00
Whole-milk ricotta
Ingredients
| Whole milk, not ultra-pasteurized | 1 gal |
| Citric acid | 1 tsp |
| Non-iodized cheese salt | 0.5 tsp |
Process
| # | Steps | Plan | Facts |
|---|---|---|---|
| 1 | Heat the milk to 85 °C Heat the vat to the culture temperature published for this make. | Heat · Milk preparation · Temperature: 85 °C | |
| 2 | Add acid Stir in the acid and wait until the whey clears. | Step code · Coagulation · Temperature: 85 °C · Until: Clear whey · Addition: Amount: 1 tsp; Dilute in: 1 cup | |
| 3 | Ladle the curd Ladle uncut curd into the hoops. | Step code · Cutting | |
| 4 | Cook to 90 °C Heat the grain at the published rate, stirring so it does not mat. | Step code · Cooking · Temperature: 90 °C · Ramp: From: 85 °C; To: 90 °C | |
| 5 | Settle the grain Stop stirring and let the grains sink before the whey draw. | Step code · Healing · Time: 5 min · Settle: Duration: 5 min | |
| 6 | Draw whey and hoop Draw whey to the grain and fill the hoop. | Drain · Draining · Flips: Turn: After: 5 min; Turn: After: 15 min | |
| 7 | Salt Salt the curd or the wheel. | Salt · Salting |
Whole-milk ricotta
Whey cheese · Difficulty: 1
Batch scale
Scale factor:
Description
Kitchen whole-milk ricotta in the Ricki Carroll / NEC tradition: heat whole milk with a little citric acid or vinegar to about 180–190 °F until flakes of ricotta rise, then drain. A beginner cheese in Home Cheese Making.
Recipe details
- Style
- Whey cheese
- Country
- Italy
- PDO
- No
- Schema version
- 1.00
- Type
- Home recipe
- Vegetarian
- Yes
- Created
- 2026-09-09
- License
- CC-BY-4.0
- Author
- CheeseXML 1.00 reference set
- Units
- US
- Milk
- Cow milk, Pasteurized, Not homogenized
- Milk volume
- 1 gal
- Expected yield
- 1.5 lb
- Yield ratio
- 0.17974 ratio
- Active time
- 30 min
- Total time
- 1.5 h
- Scale
- For milk volume: 1 gal
Ingredients
- Whole milk, not ultra-pasteurized — 1 gal
Role: Base milk · Kind: Whole milk
- Citric acid — 1 tsp
Role: Acid · Kind: Acid Citric
Preparation: Dilute in: 1 cup; Instruction: Dissolve in cool water before adding to the milk.
Or 1/4 cup vinegar / lemon juice, added when the milk is hot.
- Non-iodized cheese salt — 0.5 tsp (Details: Salt: Salting in curd; Iodized: No)
Role: Salt · Kind: Salt
Equipment
- Heavy-bottomed pot
- Dairy thermometer
- Slotted ladle
- Butter muslin / cheesecloth
- Colander
Process
Heat the milk to 85 °C
Heat · Milk preparation
Heat the vat to the culture temperature published for this make.
Temperature: 85 °C
Add acid
Step code · Coagulation
Stir in the acid and wait until the whey clears.
Temperature: 85 °C · Until: Clear whey · Addition: Amount: 1 tsp; Dilute in: 1 cup
Ladle the curd
Step code · Cutting
Ladle uncut curd into the hoops.
Cook to 90 °C
Step code · Cooking
Heat the grain at the published rate, stirring so it does not mat.
Temperature: 90 °C · Ramp: From: 85 °C; To: 90 °C
Settle the grain
Step code · Healing
Stop stirring and let the grains sink before the whey draw.
Time: 5 min · Settle: Duration: 5 min
Draw whey and hoop
Drain · Draining
Draw whey to the grain and fill the hoop.
Flips: Turn: After: 5 min; Turn: After: 15 min
Salt
Salt · Salting
Salt the curd or the wheel.
Storage
Temperature: 4 °C; Shelf life: 5 d
Allergens
Allergen: Milk
Safety
Use milk that is not ultra-pasteurized. Pasteurize unknown raw milk. Sanitize equipment.
Source
Title: Whole-milk ricotta recipe; Creator: Ricki Carroll / New England Cheesemaking Supply; Year: 2018; URL: https://cheesemaking.com/collections/recipes
Tags
Tag: For beginners; Tag: Ready the same day; Tag: Acid and heat; Tag: Vegetarian