MassAppeal: Making Ricotta Cheese with CISA
WWLP, June 21st, 2016
20% of the milk consumed in the state each year is from a MA farm. Claire Morenon Program Coordinator at CISA, (Community Involved in Sustaining Agriculture) showed us how to make ricotta cheese.
June is National Dairy Month! Buying milk and other dairy products supports Massachusetts dairy farms, because milk is processed and sold regionally – 20% of the milk consumed in the state each year is from a MA farm. They produce 27 million gallons of milk per year. Find local dairy here.
Homemade Ricotta Cheese
- 1 quart (4 cups) whole milk
- 3 TBS fresh lemon juice
- ½ tsp salt (or to taste)
- Slowly heat milk to about 200 degrees – use a thermometer if you have one, but otherwise heat until it’s starting to foam and steam, but not to boiling. Use low temps so milk doesn’t scald.
- Remove from heat, add lemon juice and salt, stir, and let sit for 5 minutes.
- Line a colander with a few layers of cheese cloth and place colander in a large bowl. Pour mixture into colander, and let strain for an hour, or longer if you want firmer, drier ricotta. The ricotta will be caught in the cheesecloth, and you can use the whey that drains into the larger bowl for baking, soaking beans, etc (or discard it).