Wednesday, May 11, 2011

Easy Peasy Homemade Ricotta


Having been blessed with some extra raw milk this week, I wanted to do something special with it.
But not all of it!
This recipe for ricotta takes only 1/2 gallon of milk.
You may use store bought milk, but do not use won't work, and the high heat process that ulra pasteurized goes thru has pretty much killed anything beneficial anyways.

Homemade Ricotta Cheese

  • 1/2 gal. whole milk
  • 1 cup buttermilk (or yogurt)
  • Optional: 1/2 cup heavy cream
  • 2 teaspoons white or apple cider vinegar
  • 1 teaspoon salt


1 In a large pot, bring the milk, buttermilk, heavy cream (if using), vinegar, and salt to a boil. Very gently boil for one to two minutes,(gently scraping the bottom of the pan to loosen any curds that may be stuck) until the milk is curdled.

2 Line a strainer with a few layers of cheesecloth and set it over a deep bowl or pan.

I let the mixture sit in the pan an additional 15 minutes for more curdling action!

3 Pour the milk mixture into the strainer and let drain for 15 minutes. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid.

Use immediately, or store for 3-5 days.
Makes 2 cups.

Rigatoni alla Pastora
Shepherd's Rigatoni

The main reason I wanted to make the ricotta was to try this easy peasy recipe we saw on TV last week!
Find Lydia's recipe


This was SO good, and very simple to throw together.
Pasta, italian sausage, ricotta, parmigiano reggiano, and basil leaves.
I did NOT have fresh basil leaves, as it is only May 1...
So I used about 3-4 TBL of my basil pesto from my stash I have in the freezer from last summer.


Have YOU tried anything new in the kitchen lately?

In His grace,
Pin It!


Heather's Blog-o-rama said...

Oh, yummy, this looks really good. I tried finding milk that hadn't been ultra-pasteurized..and nope, no luck. I'll keep looking. The cheese and the rigatoni recipe...yummy, yummy, yummy :) :) Love and hugs from Oregon, Heather :)

Kim said...

Thank you for this recipe!! I picked up 1/2 gallon of half priced raw milk today and was wondering what I could do with it!

The pasta looks great too!


Renata said...

Thanks for the recipe. Dave's been playing with cheesemaking here lately & has also make ricotta from the whey left over.
Hope you are keeping well & have a wonderful day

Amber said...

Oh my goodness! this is awesome! Ricotta cheese is so expensive to buy, so this would be a money-saver!

Wendy (The Local Cook) said...

YUM! I might have to try that.

Prairiemaid said...

I know I am going to try this! Thank you, so much!


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