Low Budget Recipe: Homemade Ricotta

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Homemade Ricotta

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Recipe:

1 gallon whole milk

Sponser

1/2 c white/neutral flavored vinegar

1-3 tsp salt to taste

Makes about 2 lbs of soft ricotta.

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Instructions:

Bring milk to 180-185F in a pot, pretty much not simmering but close to it. Then add your vinegar and salt. You can add the salt later if you forget it at that point. When the curds and whey separate, it’ll look like white clumps in yellowish clear liquid. It shouldn’t take very long for the separation. At that point, you strain it into a fine mesh strainer or a cheesecloth/fine mesh fabric. It’ll be pretty hot still so be careful. You can line a large strainer with your cheesecloth/fine mesh fabric and place that all in the sink so when you pour the liquid, the whey can drain from the curds.

You can also put that contraption over another big pot or big bowl and save the whey for other uses such as in breads/doughs/batters/smoothies. The whey would be a good option for using with milk or better yet with milk powder as a buttermilk alternative in pancakes, waffles, biscuits or baked goods. After the whey has strained out of the curds to your liking, refrigerate the curds (ricotta) to use in many dishes or eat it as you would cottage cheese. You can blend it with some milk or heavy cream to make a fine creamy whipped ricotta, use it as a cottage cheese alternative, or even press it further to remove more of the whey to make a dense firm fresh cheese like ricotta salata for cooking or snacking. It can be used as a partial alternative to cream cheese in cheesecakes or as a simple sauce with pasta and different vegetables like zucchini/butternut squash/with lemon/etc.

It freezes well. You can scale the recipe to more or less of course. Enjoy! Recipe

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Recipe:

1 gallon whole milk

1/2 c white/neutral flavored vinegar

1-3 tsp salt to taste

Makes about 2 lbs of soft ricotta.

​

Instructions:

Bring milk to 180-185F in a pot, pretty much not simmering but close to it. Then add your vinegar and salt. You can add the salt later if you forget it at that point. When the curds and whey separate, it’ll look like white clumps in yellowish clear liquid. It shouldn’t take very long for the separation. At that point, you strain it into a fine mesh strainer or a cheesecloth/fine mesh fabric. It’ll be pretty hot still so be careful. You can line a large strainer with your cheesecloth/fine mesh fabric and place that all in the sink so when you pour the liquid, the whey can drain from the curds.

You can also put that contraption over another big pot or big bowl and save the whey for other uses such as in breads/doughs/batters/smoothies. The whey would be a good option for using with milk or better yet with milk powder as a buttermilk alternative in pancakes, waffles, biscuits or baked goods. After the whey has strained out of the curds to your liking, refrigerate the curds (ricotta) to use in many dishes or eat it as you would cottage cheese. You can blend it with some milk or heavy cream to make a fine creamy whipped ricotta, use it as a cottage cheese alternative, or even press it further to remove more of the whey to make a dense firm fresh cheese like ricotta salata for cooking or snacking. It can be used as a partial alternative to cream cheese in cheesecakes or as a simple sauce with pasta and different vegetables like zucchini/butternut squash/with lemon/etc.

It freezes well. You can scale the recipe to more or less of course. Enjoy!”

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2 COMMENTS

  1. Recipe:1 gallon whole milk1/2 c white/neutral flavored vinegar1-3 tsp salt to tasteMakes about 2 lbs of soft ricotta.Instructions:Bring milk to 180-185F in a pot, pretty much not simmering but close to it. Then add your vinegar and salt. You can add the salt later if you forget it at that point. When the curds and whey separate, it’ll look like white clumps in yellowish clear liquid. It shouldn’t take very long for the separation. At that point, you strain it into a fine mesh strainer or a cheesecloth/fine mesh fabric. It’ll be pretty hot still so be careful. You can line a large strainer with your cheesecloth/fine mesh fabric and place that all in the sink so when you pour the liquid, the whey can drain from the curds.You can also put that contraption over another big pot or big bowl and save the whey for other uses such as in breads/doughs/batters/smoothies. The whey would be a good option for using with milk or better yet with milk powder as a buttermilk alternative in pancakes, waffles, biscuits or baked goods. After the whey has strained out of the curds to your liking, refrigerate the curds (ricotta) to use in many dishes or eat it as you would cottage cheese. You can blend it with some milk or heavy cream to make a fine creamy whipped ricotta, use it as a cottage cheese alternative, or even press it further to remove more of the whey to make a dense firm fresh cheese like ricotta salata for cooking or snacking. It can be used as a partial alternative to cream cheese in cheesecakes or as a simple sauce with pasta and different vegetables like zucchini/butternut squash/with lemon/etc.It freezes well. You can scale the recipe to more or less of course. Enjoy!

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