Homemade Raw Milk Ricotta Cheese
Ever since we started drinking raw milk, I have been itching to make some cheese with it. The only thing getting in my way is a tiny human with a serious appetite for milk- we almost never have any milk leftover for cooking or experimenting.
Last week I got hit with The Lucky Stick and had a whole half-gallon left for my own enjoyment. I finally had my chance to make cheese! I scanned my saved recipes to find a cheese recipe that didn’t require rennet, since I don’t have any cheese-making items on hand.
Lucky for me, this recipe requires only four ingredients- milk, cream, salt and a lemon. That’s all, friends. And there is only about 15 minutes of work involved. And by work, I mean pot-watching.. so it’s pretty basic.
You can certainly make this with store-bought milk, but I wanted to make the distinction that this cheese was made with raw milk- mostly because it has a yellowish color to it. The yellow color is just like the color of our raw milk, not because anything went wrong in the cheese-making process.
My favorite way to eat ricotta is just to smoosh it onto some toast and salt the heck out of it, but these are other good ways to use it, too.
That pumpkin bread needs to happen now.
And I want that lasagna!
I think I’ll be needing some more ricotta.
Homemade Raw Milk Ricotta Cheese
Prep time
Cook time
Total time
adapted from The Comfort of Cooking **You can certainly make this with store-bought milk as well.**
Author: Oven Love
Ingredients
- 1 half-gallon of raw milk
- 1 cup cream (either skimmed from other raw milk or bought separately)
- 1 teaspoon sea salt
- juice of 1 lemon
Instructions
- Cut a square of cheesecloth to line your strainer. Place the strainer over a large bowl.
- In a stockpot, combine the milk, cream and salt. Bring to a boil slowly, stirring often to prevent scorching.
- When the milk is at a boil, add the lemon juice. Reduce to a simmer and cook for 5 minutes, stirring constantly, until small curdles start to form.
- Pour the mixture into your cheesecloth-lined strainer and let drain for 10 minutes. Discard the remaining liquid (or feed it to your pets/animals). Store the cheese in the refrigerator for up to a week.
One of my 2012 goals is to make homemade cheese. I think I found which one I am going to make!! Your slow cooker ribs are on the menu for Thursday night this week!!
Why did you heat your raw milk?
It makes using raw milk in the 1st place null to this recipe. I cant even bring myself to put raw milk in my tea, it breaks my heart to see this liquid golds goodness being killed with heat.
I pay almost $9 for 2 liters of raw milk here in Australia, so maybe that’s the cause of my prejudice lol.
Will this work without heat?
You need the heat to create the cheese curds. All the benefits of raw milk don’t go away when you heat it, you’ll just lose a bit of the probiotic benefit. There are tons of other nutrients in there that aren’t changed by heat!