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Hey y’all! Ever since I started buying and drinking raw milk, I’ve been curious about cheese making. When I went home to Virginia to visit my parents we made some! They had previously taken a class from a local goat farmer and cheese maker and learned a simple way to make ricotta cheese. It is so much easier than I expected! It is the perfect type of cheese to make for your first time to ease your way into it. (Next I want to learn how to make mozzarella!) Ricotta cheese also doesn’t require any strange ingredients!! The only odd thing you might not have on hand is the butter muslin cheese cloth, but they can be purchased at a craft shop or online here! Additionally, you don’t need to obtain raw milk to make cheese. Store bought pasteurized milk will turn into cheese too!
The few simple ingredients you need for this recipe are a gallon of whole milk (must use whole milk-you need the extra fat in there! Even better if its raw!), 1/4 cup of apple cider vinegar (use a good one, like this!), and 1 tsp salt.
Once the milk reaches 185 degrees, pour in your apple cider vinegar and give it a quick stir. The curds and whey will start to separate immediately! Its pretty neat to watch. Turn off the heat at this point and let it sit for about ten minutes to finish curdling.
Line a colander with butter muslin cheesecloth. (Its finer than normal cheesecloth and works best for ricotta.) Carefully strain your curds and whey into the colander with the cheesecloth until only the curds remain in the cheesecloth.
- 1 gallon whole milk
- 1/4 cup apple cider vinegar
- 1 tsp salt
- Slowly heat gallon of milk to 185. Do not boil, and heat gradually while stirring often to avoid scorching the milk.
- Once the temperature is at 185 add your apple cider vinegar. Watch as the curds and whey separate! Turn off heat and let sit ten minutes.
- Strain curds and whey in a butter muslin cheese cloth lined colander. Squeeze out the excess whey and let it hang about ten minutes to drain some more.
- Add salt and you're done!
Eat it while its still warm! It would be perfect in lasagna, ravioli, or stuffed shells! I also love it dolloped onto homemade pizza! What are some other recipes or uses for ricotta cheese?? Let me know in the comments how you would use this homemade cheese!