Homemade Ricotta , Millie's

Millie Johnson

By
@BISCUITMAKR

I made this cheese using the whey (liquid) that was leftover from making mozarella. I use milk from my dairy goat for my cheesemaking , but you can use whole milk from the grocery store. Do not use low fat or skim milk.


Featured Pinch Tips Video

Comments:

Serves:

1 1/2 - 2 cups

Prep:

5 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

3 qt
whey
1 c
whole milk
1/8 c
apple cider vinegar
3/4 tsp
kosher salt *do not use salt with iodine*
thermometer
linen or fine mesh cheese cloth

Directions Step-By-Step

1
Make sure your whey is room temperature. Into large pot pour whey and whole milk.
2
On medium, heat until temperature reaches 198*F. This will take about 30 minutes (15-20 min. longer if your whey is cold). keep liquid stirred.
3
Once it has reached temperature remove from heat and add the apple cider vinegar, stirring constantly while you do so.
4
Skim off foam and stir for a couple of minutes.
5
You will see the small curds forming.
6
Line a colander with linen and put this in the sink. Pour liquid in this to strain/drain.
7
Move curds around a little with spatula.
8
Let sit for a minute or two to drain, then pick up corners of cloth and move curds to the center.
9
Tie with a string and squeeze alittle liquid out. Hang over a pot or bowl to drain 1 - 2 hours. Check after 1 hour to see if is the texture you want.
10
Dump into bowl.
11
Break up curds. Add salt and mix gently . If you want, you can add your favorite herbs.
12
Use right away or put into a container and refrigerate.
13
This will keep for 1 week so date your container.

NOTE: if you want a creamier texture mix 1-2 tsp. cream into cheese.

About this Recipe

Main Ingredient: Dairy
Regional Style: Italian
Dietary Needs: Vegetarian, Gluten-Free
Other Tag: Healthy
Hashtags: #cheese, #ricotta, #handmade