Homemade Ricotta Cheese

The following ingredients and procedure were used in the Oct 12, 2013 version.

Ingredients:

• half gallon (2 quarts) natural milk - Calder Dairy - we buy it at the Phoenix Earth Food Co-op.
• 4 tablespoons whipping cream - Calder Dairy
• 1.5 teaspoons of fine grain sea salt
• 2 tablespoons apple cider vinegar
• 2.5 tablespoons lemon juice

Procedure:

• heat milk, salt, and cream to 185 degrees.
• stir.
• add the acids.
• stir.
• ensure temp is still 185 degrees.
• turn off heat.
• cover with lid.
• let stand for 15 minutes.
• strain in colander covered with cheese cloth.
• boil the strained whey.
• cool the strained whey.
• pour whey over the draining ricotta that's still in the colander.
• dump cheese into container.
• refrigerate.

(leftover whey can be used in other applications.)

Notes:

We like less whipping cream in the ricotta cheese, which seems odd, but the versions with more whipping cream were too creamy or too rich. The mild taste of this cheese is what shines. Too much additional taste overpowers whatever the cheese covers. We use the ricotta on bread, crackers, and on our homemade pizza.

Aug 17, 2013

Ingredients:

• half gallon (2 quarts) natural milk - Calder Dairy - we buy it at the Phoenix Earth Food Co-op.
• 1 cup 1/4 cup whipping cream - Calder Dairy
• 1.5 teaspoons of fine grain sea salt
• 1.5 teaspoons apple cider vinegar
• 2 tablespoons white wine vinegar
• 2 tablespoons lemon juice

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