SVC Ricotta Cheese Recipe

Milk, lemon juice, and about a half-hour of your time — that’s all you need to make a batch of fresh, creamy homemade ricotta. You’re not going to believe how easy and foolproof this is! And trust me — once you make your own ricotta, it’s hard to go back to the stuff from the tub.

SVC Ricotta Cheese

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INGREDENTS:

1/2 Gallon of Sunset View Creamery Raw Milk

1/3 Cup of Lemon Juice (from 2 lemons), 1/3 Cup Distilled White Vinegar, or 1/2 Teaspoon Citric Acid

1 Teaspoon Salt.

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INSTRUCTIONS

Pour the milk into a 4-quart pot and set it over MEDIUM heat. Let it warm gradually to 200°F, monitoring the temperature with an instant read thermometer. The milk will get foamy and start to steam; remove it from heat if it starts to boil.

Remove the milk from heat. Pour in the lemon juice or vinegar (or citric acid) and the salt. Stir gently to combine.

Let the pot of milk sit undisturbed for 10 minutes. After this time, the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey — dip your slotted spoon into the mix to check. If you still see a lot of un-separated milk, add another tablespoon of lemon juice or vinegar and wait a few more minutes.

Set a strainer over a bowl and line the strainer with cheese cloth. Scoop the big curds out of the pot with a slotted spoon and transfer them to the strainer. Pour the remaining curds and the whey through the strainer.

Let the ricotta drain for 10 to 60 minutes, depending on how wet or dry you prefer your ricotta. If the ricotta becomes too dry, you can also stir some of the whey back in before using or storing it.

Fresh ricotta can be used right away or refrigerated in an airtight container for up to a week!

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ENJOY!

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❤️