HOMEMADE RICOTTA CHEESE!!!
Homemade Ricotta is very easy and very tasty. This cheese is great on crackers…or really, great on anything. We mixed some of this cheese with cooked spinach for our Ravioli filling.
2 Cups Whole Milk
1/4 TSP Salt
2 TBSP White Vinegar
1.) Line a bowl or liquid measure (as seen above) with Cheese Cloth.
2.) Combine Milk, Salt, and Vinegar in small saucepan. Cook on low heat for 5 - 7 minutes or until the Milk starts to separate into Curds. The Milk should reach a Temp of 165 F. Stir gently as to not break up the curds. Once a nice top layer has formed, scoop the Curds out of the pan with a slotted spoon and place in cheese cloth.
3.) Let the Curds drain until the desired consistency is reached (about 15 minutes). If the cheese drains too long, it will have a “cream cheese” texture.
4.) Eat on anything. Enjoy.
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By Shelley Stonebrook
Photo By Fotolia/Lilyana Vynogradova