When I first decided to try my hand at making my own cheese, I thought I should wait until I had a big open space in my busy schedule. Every book I read on the subject seemed to emphasize how much time and patience it takes to make cheese, two things that are in short supply in my over-packed life. So, I decided I’d try to make my first cheese while on my annual vacation at my family’s rustic cabin in northern Michigan. I carted a couple of gallons of frozen goat’s milk across the country and excitedly made my first homemade chevre. Well, it was so quick and easy that I just had to laugh at myself for thinking I needed to completely clear my schedule to get started with home- cheesemaking!
If you’re one of those people waiting to make cheese until you have “time”, don’t delay and longer. Make your first cheese TODAY! One of the easiest cheese recipes to start with is fresh homemade ricotta. You probably have the ingredients on hand already, and if not, a quick trip to any grocery store and you’re in business. Here’s the recipe – ENJOY!
Ingredients: 1 gallon whole or 2% milk, ¼ cup apple cider vinegar, 3 TBSP butter, ¼ tsp baking soda.
- Start with 1 gallon milk (goat’s or cow’s milk will work; 2% or whole)
- Heat milk to 195 degrees, stirring regularly to keep from scalding.
- At 195 degrees, remove from heat and stir in 1/4 cup apple cider vinegar. Stir for about a minute. (if curds do not separate from whey, heat to 205 degrees)
- Once curds form, ladle them out into a cheesecloth-lined strainer. Drain for 1 minute.
- Add 3 TBSP butter and 1/4 tsp baking soda. Stir. Eat. Enjoy! (can be frozen)
posted by Kate Johnson
