Ricotta Cheese

In Italy, Ricotta Cheese is made from either whole milk or whey. The commercial ricotta sold in most chain stores today is made from whole, skim milk. The cheese can be made from milk with any butterfat content, from fat-free to 3.2 percent. The yield is about 1.5 lb per gallon of milk. The procedure for making Ricotta from whey is the same as for milk, except that whey is used in place of whole milk. The yield is very small, since only the water-soluble albumen protein remains in the whey. When whole milk is used, both casein and albumen proteins are separated from the liquid. If you intend to use the ricotta to make Ricotta Salata, you must use ricotta made from whey only.

1. Heat milk (or fresh whey) on the stove to a temperature of at least 1900 F. (Any temperature between 190 and boiling is fine).

2. Add enough vinegar, lemon juice, acid whey, or citric acid to cause white curds to form, leaving free yellowish liquid.

3. Allow the curds and liquid to cool to a safe handling temperature. Then drain through a colander lined with wet, boiled muslin. (It is fine to let the pot of curds and whey sit overnight if you wish.)

4. Rinse with cold water to remove any vinegar or lemon flavor, if desired.

5. Refrigerate or freeze. Use in any recipe calling for Ricotta Cheese.