Kitchen Take Over- Ricotta Cheese

Okay, I finally managed to get some photos of the whole process of making Ricotta cheese.

This is one of the simplest and easy cheeses to make…and you can show off your kitchen skills with this quick and easy transformation of milk into something yummy for a dish to pass or the next family gathering.

First, we are going to start off with a large pot. I prefer a heavy bottom stainless.

Stainless Pot and a Gallon of Milk

Next you need a gallon of milk. Since I milk my Jersey cow (Belle) twice a day, I have fresh milk. If you look closely, you will see the cream line on the top of the milk.

Skimming the cream

Since I want to make whole milk ricotta, butter and also buttermilk cheese (as seen in previous posts), I am going to skim about 1/2 of the cream off the top of the milk.
I set this aside in my kitchen aid bowl to warm to room temperature.

I am going to use a bit of this cream later.

Add cold milk to pot.

There is no need to warm the milk to room temperature. If you prefer a soured taste to your Ricotta cheese, then you need to allow it to come to room temperature before proceeding to next steps.






Add 1 tsp. Citric Acid to 1/4 c. cool water or use 8 tbs. Lemon Juice
Once the Citric Acid is dissolved, add to milk
Add 1 tsp. of Cheese Salt to milk
Stir in ingredients, Heat on high heat
Stirring often until it heats enough to break









Once the milk has broken apart into the curds and whey, shut off the heat and allow to sit for 10 minutes. While the cheese is setting, it is time to get ready for the draining process.

Line a colander with butter muslin. Note that I use a bucket because I feed the whey to the chickens.
A drip bowl and a chenille stem (cheap hook)
Now that 10 minutes is up, drain your curds and whey through the muslin
Tie the corners of the bag around your chenille stem
Using a cupboard door handle, hang and allow to drain for about 1/2 hour.
I take my bucket of whey to the chickens now.
After hanging, your Ricotta will look like this
Add 2-3 tbs. of cream (Remember the stuff we separated at the beginning)
Store in 1 lb. containers.



































You can store the finished cheese in the fridge for a week or so but it also freezes rather nicely. One recommendation: If you are going to freeze your cheese, do not add the cream. Add it once you have thawed it for you or just leave it out   completely.

Over the next couple of days, I will be adding some wonderful recipes that you can use your fresh made Ricotta in….But, if you are looking for something quick and easy:

Add a drizzle of maple syrup, mix completely. Pour into a 9-inch baking dish and bake at 350 degrees F for about 40 minutes or until top turns golden brown. Serve with fresh fruits like strawberries or blueberries.

You can also try these simple easy alterations:

  • 1/2 tsp. cinnamon and a dash of nutmeg
  • 2 tbs. jam or jelly
  • 1/4 cup of nuts and raisins
  • 1/4 cup chives and herbs (I like to add precooked sausage or bacon bits on top)
  • 2 tbs. dark rum and 1/4 cup raisins
    All are cooked exactly as above. Hope you enjoy and would love to hear about any attempts or results. If you have any issues, feel free to let me know and I will help trouble shoot the issue.


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