Raw Milk Ricotta

September 12, 2020 • 0 comments

Raw Milk Ricotta
DIY Raw Milk Ricotta

Directions

Pour 1/2 gallon raw milk into a 4-quart pot and let it warm gradually to 200°F.Remove from heat and pour in 1/3 cup lemon juice or vinegar (or 1/2 tsp citric acid) and 1 tsp salt, then stir to combine.Let the pot sit undisturbed for 10 minutes. It should separate into clumps of milky white curds and thin, yellow-colored whey. If you still see a lot of un-separated milk, add another tablespoon of lemon juice or vinegar and wait a few more minutes.Set a strainer over a bowl and line the strainer with cheese cloth. Scoop the big curds out of the pot with a slotted spoon and transfer them to the strainer. Pour the rest through the strainer.Let the ricotta drain for at least 10 minutes (longer for drier ricotta). Store in the fridge and enjoy!When all else fails, you can always BUY Hidden Camp Farm's Raw Milk Ricotta

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Homemade Raw Butter
September 12, 2020 • 0 comments

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