Cheese Basket Mold
Butter Muslin Cheese Cloth
Cheese Thermometer
Stock Pot
Rubber Spatula
1 Teaspoon Citric Acid
1/2 - 1 Teaspoon Cheese Salt
1/2 Gallon (2 L) Whole Milk
1/4 Cup (59 mL) Heavy Cream (Optional)
In a pot, over medium-low heat, add milk and cream (if using) and bring to 185° – 195° F (85° – 90° C), occasionally stirring with rubber spatula and scraping the sides and bottom of the pot.
Once at temperature, remove from heat, add 1 teaspoon (7 ml) citric acid to milk. Mix thoroughly and let sit while milk separates into curds and whey, about 10 - 15 minutes.
Line a cheese basket with cheese cloth, and place over a large bowl.
Pour curds and whey into lined cheese basket. Discard whey (or reserve it for another project).
Sprinkle 1/2 teaspoon (2.5 ml) cheese salt over draining curds and gently stir to incorporate.
Drain 15 - 20 minutes or until desired firmness is reached.
Transfer finished ricotta to a bowl. Enjoy right away or store in the fridge.
