Ricotta cheese

Heat milk to 185 degrees and add vinegar 1 Tablespoon per quart

Heat milk to 185 degrees and add vinegar 1 Tablespoon per quart

 strain out all liquid for 1 to 3 hours over a colander with cheese cloth in a sink. I put the colander over a kettle Add salt or spice that you want and enjoy


strain out all liquid for 1 to 3 hours over a colander with cheese cloth in a sink. I put the colander over a kettle
Add salt or spice that you want and enjoy

 

We made manocottii with this cheese. Sorry,  no pictures. The kids had the manocottii eaten by the time I got home. Ricotta cheese is very easy to make. IF you have goats or cows, give it a try sometime.

Ricotta Cheese freezes well.  We will be freezing some and learning how to make other cheeses.

Have you ever tried making anything with goat or cow milk?  Link below to your posts.


Comments

Ricotta cheese — 1 Comment

  1. 1. kateri on March 31, 2013 at 9:22 pm said:
    We made something similar with cows milk when I lived on the homestead. When we used vinegar with the whole milk, we called it cottage cheese, though. (was very different from store bought cottage cheese). I’ve made ricotta cheese from the whey left over from making hard cheese, ricotta made from the whey had very fine curds and was very mild, very similar to store bought ricotta. Wish I had a source of fresh milk…
    kateri recently posted..Just in Time for Easter

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge