- 1 gallon whole milk
- 1 teaspoon citric acid dissolved in 1/4 cup cool water
- 1 teaspoon kosher or sea salt (optional)
- 1 to 2 tablespoons heavy cream (optional)
Place the milk in a large pot. Add the citric acid solution and salt (optional) to the milk and mix thoroughly.
Over medium heat, heat the milk to 185° F to 195° F, stirring very slowly every once in a while to keep it from scorching. Be careful not to boil! As soon as the curds and whey separate, turn off the heat and let the curds sit undisturbed for 10 minutes.
Line a colander with cheesecloth. Carefully ladle the curds into the colander. Let drain for 20 to 30 minutes, until the cheese has reached your desired consistency. For a creamier consistency, add 1 to 2 tablespoons heavy cream after draining the curds; mix thoroughly. Add a little salt, to taste, if desired.
Fresh ricotta can be used immediately or stored in an airtight container in the fridge for up to 5 days.