I’ve seen a couple of posts about making ricotta cheese recently and it prompted me to try making my own! I love ricotta cheese in lasagna and I buy the organic kind when it’s available. I decided that making my own would be better yet, since I have access to organic raw milk.
- 2 quarts whole milk
- 1 cup heavy cream
- 3 Tbs white vinegar
- 1/2 tsp salt
Combine milk and cream in heavy sauce pan. Heat over medium high to 185 F. Remove from heat and add vinegar. Stir gently for 30 seconds, add salt, stir for 30 seconds more. Cover with clean towel and let stand at room temperature for 2 hours.
Line a large colander with several layers of cheesecloth and set colander into a large bowl. Transfer curds to colander with a slotted spoon and allow to drain 30 minutes. Press to remove more liquid. This cheese should last 4 to 10 days in the refrigerator.
I used my batch of ricotta to make a pan of lasagna for the freezer. I like to keep a few easy to make meals in the freezer for those days when I don’t feel like putting something together. We all had a little taste of the ricotta fresh from the bowl and it was better than any I’ve ever bought, yum. 🙂 One of the nice things about ricotta cheese is that you can make it from whey left over from making cheese that uses rennet as a curdling agent. I’m hoping to try a fresh mozzarella cheese soon and maybe I’ll get a batch of ricotta from the whey…sounds like another lasagna in the making. That works…everyone in our house loves lasagna!
Have you ever made ricotta cheese? What is your favorite way to use it?