Homemade Ricotta

So, I don’t really care about Ricotta.  You know, the pasty stuff you buy in a tub at the grocery store in between the sour cream and the cottage cheese.  It’s weird, doesn’t really taste, and I didn’t find that it really added much to recipes, so, often I skip it or use something else like drained cottage cheese.

…Until now!

I had to think of another creative way to use up some of my extra milk when we don’t drink enough and it’s time to go pick up another order at Kvam Family Farm, my local northeast Nebraska pastured farmer.  I’ve been making homemade cream cheese and have some of that already put away in the freezer, plus, you end up with A LOT of whey for not a lot of cheese. 

So, I came across this Homemade Coconut Vinegar Ricotta recipe at work.  It looked so easy and it intrigued me that the recipe’s author said it was flavorful due the use of the vinegar.  Not the bland tasty stuff as I could see from the picture, so I gave it a try.

My results were excellent and I will never, ever buy it in the store again.

I haven’t made lasagna with it yet, but sprinkled it onto some spaghetti instead of parmesan and will be adding it instead of sour cream to some homemade burritos tonight for dinner.  We’ve even enjoyed just snacking on it alone or with crackers.

The recipe:
Servings: Makes approx. 2 cups
Preparation Time: 20 min

• 4 cups organic raw or gently pasteurized whole milk
• 2 cups organic raw or gently pasteurized heavy cream

Note: I used 4 c raw milk, reserving what was exactly 2 c of the full cream off the top of the 1/2 gallon jars.

• 1 teaspoon salt
• 3 tablespoons raw coconut water vinegar

In a large heavy pot (such as a heavy stainless steel stockpot or enamel coated cast iron pot) add the milk, cream and salt.
Over medium heat bring the mixture to a full boil, stirring occasionally. Place several layers of damp cheesecloth in a pasta strainer and place over a large bowl.
When mixture reaches a boil, turn off the heat and stir in the vinegar. Allow to sit for one minute as the mixture separates into curds and whey.
Carefully pour into the cheesecloth covered strainer and allow to drain for 10-25 minutes, depending on desired moisture content. Reserve the liquid whey as a delicious addition to baked goods.

Enjoy!

This recipe was also shared on Traditional Foods Tuesdays, Real Food Wednesdays, Simple Lives Thursday and Fresh Bites Friday.