Homemade Ricotta Cheese
- 6-7 cups whole milk from grass fed cows
- 3 T white vinegar or lemon juice
- Unrefined sea salt to taste
- Fresh herbs
Heat milk to just before boiling, around 190 degrees. Often I make ricotta cheese after burning my milk for yogurt and catch it around 200 degrees and my ricotta turns out just fine.
Stir in the vinegar or lemon juice and some salt and slowly stir until you see the curds separate from the whey.
Remove the curds with a slotted spoon or pour into a dish towel lined strainer over a bowl. Let strain anywhere from 5 minutes to a few hours depending on how dry you want the ricotta. The pictured ricotta is after 4 hours of straining.
Flavor the ricotta with fresh herbs, nutmeg, honey, salt...
Note: Ricotta means twice cooked, and traditionally is made from the leftover whey from let's say, the mozzarella cheese you just made. As I use my whey in baking and fermenting foods, I simply use this more modern and quick recipe to make ricotta cheese. You are still avoiding the gums and additives found in store bought versions plus saving money! I will post a traditional ricotta cheese recipe later this fall.