Homemade Raw Milk Ricotta Cheese

3 from 6 votes

Deliciously easy, homemade raw milk ricotta cheese made in your own kitchen with simple ingredients in a matter of just minutes!

Course Condiment

Cuisine American

Keyword ricotta, cheese, cheesemaking, raw milk

Cook Time 25 minutes

10 minutes

Total Time 35 minutes

Servings servings

Calories 146kcal

Author Sheryl

Place the gallon of milk in a large stockpot on low/medium. Heat until 190 degrees F. taking care to stir frequently as you go.
Remove from the heat. Add the lemon juice, vinegar or citric acid. Stir briefly to distribute. Cover and allow to sit for up to 10 minutes.
As you wait, the curds should float to the top of the milk. Line your colander with a double layer of butter muslin and drain the ricotta from the milk.
After the ricotta has drained, stir in the sea salt. Store tightly covered in the refrigerator.

Lemon juice can be substituted for Vinegar (at the same rate), or citric acid, at the rate of 1 tsp per gallon of milk.
Ricotta made with a full gallon of raw milk will yield a greater amount of whey than ricotta made from whey.
Don't toss your leftover whey! Since it has been heated (to the point that it kills good bacteria), you will want to use it within a few days or freeze it for later use (like making cold process soap).
One gallon of raw milk will make around 2 C. of ricotta. (16 oz).