Feel like doing a science experiment? This is such a fun thing to do and with kids or a partner even better! Such a simple cheese to learn. You can get the hang of this after a couple of times and always have fresh ricotta on hand. Use ricotta similarly as you would use yogurt, in baked goods, and of course lasagna. Try with my Cheese Bread Recipe also. I love the process of making cheese, it really takes you back to a simpler time. I use raw milk fresh from our dairy farm, but you can also use store-bought pasteurized as well, just stay away from ultra pasteurized! Some grocers are carrying raw milk or non homogenized, low pasteurized milk which gives a much better flavor and texture for cheese making. I’ve included a link below for ordering liquid animal rennet online.
- 1/4 Tsp Liquid Rennet
- 1 1/2 Tsp Lemon Juice
- 1 Gal. Fresh Milk
- Tsp Salt (Cheese Salt is ideal)
Place milk in sterile 5 qt. pot. Slowly heat milk until milk is too hot to touch, (or 200 F on candy thermometer). Remove from heat. Slowly add rennet, lemon juice and salt. Stir gently. Leave pot to sit for 10 minutes. Check to see if whey (liquid) is separating from curds. Add more lemon juice if separation has not occurred and wait a few minutes. Scoop curds out with slotted spoon into strainer lined with tea cloth. See photograph for example. Strain for 60 minutes and place in air tight container. Store in refrigerator and use within one week. Enjoy the rewards of you experiment and try different recipes!