Ricotta Cheese

½ Gal Whole Milk
¾ tsp citric acid OR ⅓ cup lemon juice
¼ tsp salt

1. Place ½ Gallon whole milk into instant pot- Set to BOIL.
2. When done, remove pot and place it on trivet.
3. Add ¾ tsp citric acid and stir gently for 30 seconds.
4. Let stand for 5 mins.
5. Cover fine mesh strainer in cheese cloth, place over large container & pour mixture over, let drain 5 mins- 4 hours depending on the consistency of the ricotta you are looking for. **Usually 5 mins is enough for most our recipes – lasagna, stuffed shells etc, I will let drain longer for ricotta cookies.
6. Stir in ¼ tsp salt to completed cheese.
7. Reserve whey for upto a week in a sealed jar in the fridge.
8. Use fresh ricotta immediately, or store in fridge for up to 5 days.





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