Ingredients
Method
- Into a heavy bottom stock pot put 1-gallon whole milk. Slowly bring the milk up to 185-190°. Stirring to prevent scorching.
- When you have reached 185° add salt, white vinegar or lemon juice
- Continue to stir for 30 seconds until you see curds starting to form.
- Remove the pot of milk from heat and let it rest for 15-20 minutes allowing the acid to fully separate the curds and whey.
- After 15-20 minutes gentle pour your curds and whey through a cheese cloth lined strainer.
- Drain for 2-3 hours.
- You now have ricotta cheese! Or cottage cheese! Or you can add seasonings, press and you’ll have farmer’s cheese.
Notes
Use in any recipe that calls for ricotta or cottage cheese. Add a little milk or cream to get the consistency you desire.
We eat the curds fresh with a sprinkle of salt or seasonings. Or add a but of heavy cream and eat the curds like cottage cheese. To make a farmer’s cheese I will take the curds, mix them with seasonings of choice and press them lightly in cheese press to make a more solid cheese that we eat on crackers or sourdough bread. Another option:
Put your seasoned curds into the blender with a couple tablespoons melted butter and a bit of heavy cream. Blend until smooth, then shape into a ball and refrigerate to make a Boursin type cheese. If you are purchasing raw milk at a premium price than I believe that learning to make a simple rennet-based cheese and then using the whey to make ricotta would be a great way to ensure that you got your money’s worth from your purchased milk!
We eat the curds fresh with a sprinkle of salt or seasonings. Or add a but of heavy cream and eat the curds like cottage cheese. To make a farmer’s cheese I will take the curds, mix them with seasonings of choice and press them lightly in cheese press to make a more solid cheese that we eat on crackers or sourdough bread. Another option:
Put your seasoned curds into the blender with a couple tablespoons melted butter and a bit of heavy cream. Blend until smooth, then shape into a ball and refrigerate to make a Boursin type cheese. If you are purchasing raw milk at a premium price than I believe that learning to make a simple rennet-based cheese and then using the whey to make ricotta would be a great way to ensure that you got your money’s worth from your purchased milk!
3 Responses
Great recipe! I only used a half gallon of store bought milk, 1/16 t. Calcium chloride and half the rest of your ingredients. Turned out perfect!
I love the tip at the end for maximizing the value of purchased milk. We buy our raw milk from a local family at $7-$10/gallon. I’ve been hesitant to make cheeses because of the significant investment- thanks for sharing how I can stretch my dollar.
I make my ricotta the same exact way minus the salt because I can’t have it.
Always tastes amazing and so much better than most store bought and no fillers!