Homemade Ricotta Cheese is amazing! It’s a very easy cheese to start with at home. Once you learn how easy it is to make your own delicious cheese you’ll be on a roll to make other cheese’s as well. Making your own cheese at home is great, it’s cost effective- delicious – easy – and you control the ingredients! You do not need any special rennet or culture to get you started with this cheese. Go ahead and try it, you’ll be glad you did!
It’s so Easy – I Call this the Gateway Cheese!
Interested in Learning how to make all kinds of Cheese? Check out my Online Course full of videos, workbooks, and support HERE
Ingredients:
1 Gallon of whole milk (I use raw organic milk)
1/2 Cup of lemon juice (Or Vinegar)
1 Teaspoon Salt – I love Redmonds Real Salt
View all my Cheese Resources HERE
Supplies:
Thermometer
Stainless Steel Pot
Spoon (long enough to reach in your pot)
Colander
Cheese Cloth
Directions:
1. Place the gallon of milk in a large stockpot and heat it over medium heat.
2. Once it has reached 185 degrees, remove it from the heat and stir in the lemon juice.
3. Allow the milk to sit for 5-10 minutes and wait for the curds to form.
4. Once you see the curds under they whey, scoop out the curds and place in a muslin lined colander over a large bowl or pot. Allow to drain for 15 to 30 minutes. Add in salt if you prefer.
Store in the fridge, or freeze for later.
Grab my thermometer here!
Laura’s Notes: Use a non-reactive pot (stainless steel or dutch oven- this helps the acid react with the milk and not with the pot) This recipe can be easily doubled with a large enough pot. Perfect for Lasagna with my Homemade Spaghetti Sauce.
You can use pasteurized milk however just not “utra” pasteurized or UHT.
What to do with the whey? Do you have any animals? They love it! We feed it to our chickens or pigs.
One gallon of milk usually gets me 1 lb 8 oz’s of Ricotta Cheese
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