Raw Milk Ricotta Cheese
Ricotta is the simplest cheese! I make it with milk that has soured and doesn't taste good to drink. You can use pasterized or unhomogenized milk but not Ultra pasterized or ultra heat pasterized milk.
- 6 Cups Full fat raw milk
- 1 Cup Cream
- 9 TBSP White Vinegar Ive also tried Lemon juice. I add 2 extra tablespoons when using lemon juice.
Pour milkand cream in a large sauce pan and warm through on medium low heat, stirring constantly.
As soon as you see the first few pops or bubbles, just before a boil, remove from heat.
Add vinegar and let it sit for 30-45 minutes undistrurbed.
Strain through a tea towel, cheese cloth, nut milk bag or sieve and allow it to drain for a full hour.
After straining, add salt and store in an airtight container.
This recipe is simple and pretty fail proof.
For a more tangy cheese, use milk that has soured a week or two past it’s prime.
For a less moist cheese, all it to hang for 3 hours.
Store in an airtight container and use within a week. I’ve used it past a week and have found it to be more dry and less flavorful than using it within a week.
If you have chickens or pigs, they can drink the whey that is leftover.
Have more milk that’s turned and don’t know what to do with it?
Check out this podcast Episode “Sour milk? No Problem!”