Homemade Ricotta Cheese!

Grocery shopping these days makes me cringe. The cost of food. Man, oh man, I am constantly looking for ways to save, without giving up on quality ingredients. One conclusion I have drawn is to go back to my roots, go back to the basics of from-scratch cooking. This week, that meant taking my good-ole Trinity Valley milk (never give up on quality) and making some ricotta cheese! Cheese-making you say? That’s right! And let me tell you it’s SIMPLE. It’s from scratch (so you avoid all those unpronounceable preservatives), and it’s creamy deliciousness. Added bonus, Ricotta takes only four ingredients to make: Trinity Valley White milk (I always use whole, for a whole-lotta-flavor), lemon (I’ve used lemon juice concentrate if I don’t have lemons on hand), white vinegar, and salt. Once you’ve finished, the most important step is deciding how many things you can make with your homemade creamy wonderful goodness. Do I hear lasagna for dinner?

INGREDIENTS:

• 1 Gallon of Trinity Valley Whole Milk
• 1/3 cup Lemon Juice (can substitute concentrate)
• 1/4 cup White Vinegar
• 2 teaspoons of salt

METHOD:

• Place folded cheesecloth over a colander, and set in the sink. Combine lemon juice and vinegar in a measuring cup.
• Heat up milk and salt over medium-high heat to 185 degrees. Stir frequently to prevent burning.
• Remove the pot from heat and stir in lemon juice and vinegar until the mixture curdles.
• Let the deliciousness rest. After 10 minutes the mixture will separate into solid curd and a translucent whey.
• · Gently pour the mixture into a colander. Let rest for another 8 minutes, without moving, until the whey has drained from the edges of the cheese but center is still very moist.
• · Gently transfer the cheese to a large bowl, keeping as much whey in the center of the cheese as possible. Stir well to break up large curds and incorporate whey. Refrigerate until cold or up to 5 days. Stir ricotta before using.