Whole-milk Ricotta

1 gallon whole milk
1 teaspoon of citric acid
1 teaspoon of kosher salt (non-iodized)

Warming the milk

Combine the milk, citric acid, and salt and mix well in a large sanitized stainless steel pot. You can heat the milk on direct heat, but be sure to stir often to prevent scorching. Heat the milk mixture to a temperature just less than boiling. If it boils the resulting cheese will have an off flavor. You are trying to get to a temperature where the curds precipitate out of the whey, but not to the point of boiling. This should occur somewhere around 190°F or a little hotter. Use a dairy thermometer to keep track of the temperature.

Ripening the milk

Additives

Coagulation

The coagulation occurs naturally as a result of heating the milk to a high temperature with the citric acid mixed in. When the curds and whey separate, turn off the heat and allow the mixture to set for 10 minutes. Do not disturb the mixture during this time.

Cutting the curd

Cooking and stirring

Washing the curds

Draining

Line a colander with butter muslin. Gently ladle the curds into the colander. Tie the corners of the muslin into a knot and hang the bag of cheese where it can drain for 20 to 30 minutes. The amount of draining will determine the resulting cheese consistency. The cheese is ready to eat immediately, or can be stored in a container in the refrigerator for a week or two. (I've seen some recipes that suggest adding a couple of tablespoons of heavy cream at this point to make a creamier consistency if desired.)

Cheddaring

Hot water treatment

Seasoning

Salting

Pressing

Waxing

Aging

Eat right away, or store in a container in the refrigerator for up to two weeks.