Cheese, please…

In the latest chapter of the “just to see if I can” series of home cooking experiments, I attempted homemade cheese.

It’s very, very simple, and I made a fairly dry ricotta cheese–it actually reminded me more of a queso fresco than ricotta, but I think that’s because I let the curds go a little longer and squeezed it while draining the whey off…

Homemade ricotta.

Homemade ricotta.

All you really need to do is heat whole milk, a bit of cream, and salt, then add a couple of tablespoons of vinegar. Stir, allow curds to form, then strain into cheesecloth in a strainer.

Close up of strained cheese...

Close up of strained cheese...


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12 2009

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