Categories: Recipes
      Date: Oct 18, 2013
     Title: Homemade Ricotta Cheese

There is little easier and more satisfying than making your own ricotta cheese. Afterwards you feel like high-fiving the universe for making such an easy, creamy delight so easy! Using farm fresh whole milk from one of our wonderful dairy vendors makes this cheese better for you, your environment, and your community. Plus, it just tastes that much better and richer. Try adding some herbs for a little excitement and drama. Basil, rosemary, oregano...the options are endless.


8 cups whole milk

1 teaspoon salt

3 tablespoons lemon juice


Line colander with cheesecloth; set in sink. Bring milk and salt to simmer in heavy saucepan over medium heat. Stir in lemon juice. Let simmer until curds form, 1 to 2 minutes.

Using a slotted spoon or skimmer, scoop curds from the saucepan and transfer to cheesecloth-lined colander. Let drain 1 minute (curds will still be a little wet). Transfer curds to bowl. Cover and chill until cold.

Enjoy on crackers, crusty bread, or with a spoon!