Homemade Organic Ricotta Cheese and Sweet Whey

Here’s What You’ll Need:

  • 1 gallon grass-fed organic whole milk with cream-on-top (or add grass-fed organic heavy cream)
  • 1/4 cup organic distilled white vinegar
  • 1/4 cup organic champagne vinegar (or add 1/4 cup organic distilled white vinegar to make 1/2 cup)
  • 1 Tbsp. Real Salt

Here’s How I do it:

  1. Heat the milk over medium heat until it reaches 180° Fahrenheit, this takes approximately 45 minutes, stirring occasionally.  (I recommend doing other kitchen tasks while waiting on the milk to heat.)
  2. Take the milk off of the heat, then add the vinegar; Allow it to stand for 1 minute to curdle.
  3. Strain the mixture through a cheesecloth lined sieve for about 1 hour, longer if you want your cheese drier.
  4. Do NOT toss the liquid, that’s sweet whey!  This recipe makes approximately 14 cups of whey and 3 cups of ricotta cheese.
  5. Both the cheese and whey can be frozen.  I chose to freeze the ricotta in three 1-cup glass Mason jars and the whey in pint glass Mason jars, both with tight-fitting lids.
  6. Enjoy!

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