Ricotta Cheese
I dream of one day owning a couple of dairy cows to provide us with raw milk.
And with that raw milk I could make all of the cheese and dairy products we use everyday. Alas, I do not have room for a cow and raw milk prices are through the roof, so I am stuck with pasteurized milk from the grocery store. Lucky for me I can still make things like ricotta cheese for our lasagna!
The process is easy, all you need is time! I generally prepare the ricotta at the same time that I’m making bread for dinner, because both require moments of hands on time and lots of hands off time.
all you need is 1/2 gallon (8 cups/ 2 quarts) of milk, raw or pasteurized.
2 tsp of salt and 2 TBSP apple cider vinegar (or fresh lemon juice works too)
*click on the pic below to get a printable PDF
