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Homemade Ricotta Cheese Recipe

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2.21.13  Ricotta Cheese 2.0

Today I tried the other recipe I mentioned below.  It did not produce quite as much cheese, but it does have a slight orange flavor.  I am sure I will use this recipe for a recipe I found on Food Network for Ricotta Orange Pound Cake with Strawberries!

Ingredients were similar to the other recipe:  

  • 1 Gallon Whole Milk
  • 4 oranges Juiced
  • 1 Teaspoon Cheese Salt

Milk small pot1.  In a large pot (we used a smaller stainless steel pot this time), heat the milk to between 185 – 195 degrees Fahrenheit.  DO NOT BOIL!  Stir often to prevent scorching.

 

 

 

 

OJ in Milk22.   Once at temperature, add OJ.  I still did not get curds after adding more fresh squeezed OJ, so I resorted to adding the citric acid (about 3/4 teaspoon).

 

 

 

 

Curds separated3.  As soon as the curds and whey separate (this time the curds were on top), take the pot off the heat and cover.  Allow to sit, undisturbed for 10 minutes.  (I almost forgot to get pictures of this step… I had put the lid on and was moving it off the heat when I remembered)!

 

 

Ladle curds4.  Line a colander with butter muslin (very fine weave cheese cloth) and carefully ladle the curds into the colander.

 

 

 

 

Hanging Orange Ricotta

5.  Pull up the four corners of the butter muslin and tie off.  Hang the bag to drain for 30 minutes or until it is the consistency you want.

 

 

 

 

Orange Ricotta6.  The cheese is ready immediately to eat!

 

 

 

 

 

7.  Store in a covered container in the refrigerator for up to two weeks.  

From one gallon of whole milk, we got 1 pound 8 ounces of Ricotta Cheese and almost 3 quarts of Whey.  This was also one for the Oops page!  It did not go as planned, but did end up panning out.

Until next time…..

 

2.20.13 Just another day and another learning curve!

Yesterday we learned how to make homemade Ricotta Cheese!  We used the Whole Milk Ricotta Cheese recipe from Home Cheese Making.  It was unbelievably easy!  Many of you know that we have Jersey Cows and one of our girls just had a bouncing baby bull!  So now we are back in milk and we have it running out our ears!  So we are figuring out ways to use all this wonderful milk blessing!

Here is the Recipe we used for this batch (I will be making it with a different recipe soon):

Ingredients:

  • 1 Gallon Whole Milk
  • 1 Teaspoon Citric Acid (dissolved in cool water)
  • 1 Teaspoon Cheese Salt

 

Milk in large bowl with citric acid

1.  Add the Citric acid solution and salt to the milk and mix thoroughly.   

 

 

 

 

Temp

2.  In a large pot (we used stainless steel), heat the milk to between 185 – 195 degrees Fahrenheit.  DO NOT BOIL!  Stir often to prevent scorching.

 

 

 

 

Curd and Whey separated

3.  As soon as the curds and whey separate (the curds will be on the bottom of the pot, not floating on the top… learned this in the process), take the pot off the heat and cover.  Allow to sit, undisturbed for 10 minutes.  

 

 

 

 

Butter Muslin

4.  Line a colander with butter muslin (very fine weave cheese cloth)

 

 

 

 

Curds Draining

5.  Carefully ladle the curds into the colander.

 

 

 

 

Hanging

6.  Pull the four corners of the butter muslin and tie off.  Hang the bag to drain for 30 minutes or until it is the consistency you want.  

 

 

 

 

Ricotta7.  The cheese is ready immediately to eat!  

 

 

 

 

8.  If you want a creamier consistency, add two tablespoons of cream at this stage (we did not).  

9.  Store in a covered container in the refrigerator for up to two weeks.  

From one gallon of whole milk, we got 1 pound 10 ounces of Ricotta Cheese and almost 3 quarts of Whey.  I am planning to use the whey in baking bread next week…. maybe I will post about that experiment!  

Until Next Time….

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Trish Corlew

Founder and Author at Live and Learn Farm
Trish has been married to her best friend, David, for 16 years and they have three sons (aged 13, 12 and 9). Trish is from the coast of North Carolina, but they now live in rural West Tennessee on a 40+ acre farm. She has been homeschooling since 2009 and her homeschool style leans towards a Montessori approach with a heavy emphasis on hands-on learning. They also own a small business that Trish runs from home. Trish’s family is Messianic and they love studying the Scriptures, learning Hebrew and growing in their faith and walk daily. In her spare time, Trish loves to write, work in their garden and can regularly be found trying to learn something new, modeling that learning is indeed a life-long endeavor!

Comments

  1. Its the best cheese iv’e ever tasted that has been homemade than again its the only one we ever made lol. 🙂

  2. I tried this cheese earlier this month too! Yay us!

  3. Looks yummy!
    Do you know if it would work with goats milk? Thanks

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