November Recipe:

Whole Milk Ricotta Cheese

Making your own cheese is fun and very easy! This month’s cheese recipe is from Ricki Carroll’s book Home Cheese Making. It’s a ricotta cheese that can be used in pasta dishes, salads, casseroles, or desserts. For more on Ricki Carrol and how to make different cheeses at home check out www.cheesemaking.com

You’ll Need:
1 gallon of whole organic milk (raw or slightly pasteurized)
1 teaspoon citric acid
1 teaspoon of cheese salt

Place milk, citric acid, and salt in non-reactive pot. Slowly heat to 195 degress.

Curds and Whey (the liquid) will separate. Turn off the heat and let set for 5 – 10 minutes.

Line colander with butter muslin or cheese cloth and ladle the curds into the colander.

Tie the cloth into a bag and hang to drain for ½ hour or more.

When drained to desired consistency, your cheese is ready. Should make approximately 2 pounds.

Save the whey – you’ll need it for this month’s recipe re-do!