Eddy and I still had about half a gallon of milk in our fridge when we picked up our CSA basket this past weekend. Guess what it came with? Another gallon of milk.
Eddy and I don’t drink a lot of milk, so when we find ourselves with excess milk, we turn it into cheese! This time, I used half a gallon of old milk and half a gallon of new milk to make whole milk ricotta.
Making ricotta is easy when using a recipe from Home Cheese Making by Ricki Carroll. If you’re a longtime reader of my blog, you know how much I love that book. It is my cheesemaking bible.
Here’s what you do:
- Dissolve 1 teaspoon citric acid in 1/4 cup cool water.
- In a large pot, add citric acid solution to 1 gallon whole milk. Mix thoroughly.
- Heat the milk to 185 to 195 degrees F. Do not boil. Stir often to prevent scorching.
- As soon as the curds and whey separate, turn off the heat. Allow to set undistrubed, for 10 minutes.
- Line a colander with butter muslin. Ladle the curds into the colander. Tie the corners of the muslin into a knot and hang the bag to drain for 20-30 minutes, or until the cheese has reached the desired consistency.
- Enjoy! If enjoying later, store in a covered container in the refrigerator. Cheese should last 1-2 weeks.
Next time you find yourself with excess milk, don’t throw it away. Make cheese with it!