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Ricotta Cheese

September 3, 2020 • 0 comments

Ricotta Cheese
An easy cheese to make with extra milk or sour milk! It's soft and can be used in a variety of sweet and savory dishes.
  • Prep Time:
  • Cook Time:
  • Servings: 4



1 - Put the milk and salt in a pot on the stove. Stir. Heat until steaming (about 185F).

2 - Lower the heat to low. Add the lemon juice (or vinegar). Stir for about 2 minutes. You will notice the curds separating from the whey.

3 - Remove from the heat. Cover and let stand for about 20 minutes. 

4 - Line a colander with a couple layers of cheesecloth. The more cheesecloth, the creamer the cheese. The less cheesecloth, the firmer the cheese. Put the colander over a large bowl.

5 - Pour the curds and whey into the cheesecloth-lined colander. For a creamier cheese, let sit 3-5 minutes. For a firmer cheese, let sit up to 20 minutes.

Enjoy immediately. Or, refrigerate in an airtight container for up to 3 days.

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