Fresh Ricotta

Hey all,

I've been making fresh ricotta at my restaurant with whole milk and lemon juice but I don't love the lemon taste I get in the ricotta. I'm looking for something "cleaner" that tastes of only fresh milk and salt; no lemon.

I'm considering citric acid, but wanted to know what ratio or weight I should use and when I should add it.

Typically, I bring my whole milk, with salt, to 190f before adding the lemon juice and stirring gently, which gives me ricotta.

How much citric acid should I use and when should I add in the process?

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DiggingDogFarm_65362

Ricotta from Whole Milk

fisher23

See @DiggingDogFarm_65362 's link. IMHO Rikki and her crew are the bomb. The quick answer is 2 tsp of citric acid per gallon of whole milk dissolved in 1 cup of cool water.

Lou_34544

Thanks for the tips, guys. I'm also looking to streamline my process. Making ricotta requires a lot of manual attention, as I spend 30 to 45 minutes over a large pot of milk constantly stirring to avoid scalding.

Does anyone know if an induction burner set to a certain power setting might alleviate some of this time and attention? For example, if set to a certain power setting could I avoid constant stirring to avoid scalded milk and cut down on the time I need to make the cheese?