
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.
Ingredients
- 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.
Instructions
- 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.
Notes
This recipe is simple and pretty fail proof.Â
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.
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Have more milk that’s turned and don’t know what to do with it?
Check out this podcast Episode “Sour milk? No Problem!”