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2 qt                              Skim, 2%, or Whole Milk (unpasteurized is best)*

1/2tsp                           Citric acid


  1. Combine the milk, salt and acid
  2. Heat the mixture to 185-195 degrees (do not boil)
  3. As soon as the curd and whey separate turn of the heat and allow mixture to rest for ten minutes
  4. Line a colander with cheesecloth and place a pan underneath to catch the whey
  5.  Ladle mixture into the cloth lined colander
  6. Tie the cheesecloth and hang in the refrigerator over a bain marie
  7. Cheese can drain for 30 minutes or as long as overnight depending on the texture desired
  8. Place in a sealed, labeled container until needed (will keep for one week)

Yield: approx  8-10 ounces

* Sheeps/ewes milk is the traditional base for ricotta and best to use if available


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One Comment on “Ricotta”

  1. Tori April 5, 2012 at 4:20 pm #

    Cannolis? 🙂

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