This wonderful cheese requires no special equipment and is very easy to make in a couple hours.

I saw this cheese being made in the kitchen at The Wade House, in Greenbush, Wisconsin, and was given the recipe.  It is made entirely with three ingredients: Milk, Lemon Juice, and Salt.  If you're nearby I highly recommend making a visit to Wade House property which includes an operating Muley-Style sawmill (one of only a few remaining in the country) which is powered by water from the millpond, a blacksmith shop, the Historic Wade House, and the Jung Carriage collection.

Saw Mill on the Mullet River in Greenbush Wisconsin

"Muley Style" saw mill in operation. Powered by water from the adjacent mill pond.

Now then, on with the cheese!!

STEP ONE:  Sanitize everything that will come into contact with the milk, cheese, or any ingredients.  This means all utensils, pots, dishes, measuring spoons, cups, cheese cloth, thermometer, counter-tops, and your hands.  I used star-san.

 
STEP TWO:  Warm up one gallon of whole milk to 185 degrees Fahrenheit.  Warm it slowly and be careful not to go over 185deg.  Dp not use ultra-pasteurized milk.  Pasteurized milk will work, but when making cheese, do not use ultra-pasteurized.

STEP THREE: While the milk is warming, squeeze 1/2 cup of lemon juice and have it ready

STEP FOUR: When the Milk reaches 185deg, pull it off the heat and mix in the 1/2 cup of lemon juice.  I pour the juice over a big stainless steel perforated ladle to distribute it into the milk.  Then stir the lemon juice thoroughly into the milk.  Many cheese recipes use Rennet to coagulate the milk, some use vinegar, and this simple recipe uses lemon juice.  The lemon juice causes the milk to separate into solid CURDS, and liquid WHEY.  Leave the milk off of heat and let it sit at room temperature for an hour or so, till it cools down.

Adding lemon juice to milk

STEP FIVE: Now you will separate the curds from the whey.  For this small batch, and with the curds and whey cooled down to room temp, I had someone hold a nylon mesh bag and I poured the entire contents of the pot, curds and whey, into the mesh bag.  The bag catches the curds and the whey drains out.  I drain it out into a bucket and then discard the whey.  Suspend the bag over a bowl and let the whey continue to drain out for 2 hours.

Ricotta (Lemon Cheese) draining

STEP SIX: After two hours of draining, empty the curds into a large bowl and stir in some salt (cheese salt, non-iodized salt) with your clean sterilized hands.  Salt to taste.   ENJOY!

Homemade Whole Milk Ricotta (Lemon Cheese)