So, I needed ricotta cheese for dinner tonight; we were having lasagna. I realized late in the day that I had forgotten to get any at the store. So, I quickly “Googled” homemade ricotta. I found a bunch of recipes, but the one thing they all had in common was milk, vinegar, and salt. I figured I had all those ingredients, so I’d give it a try. I decided to use the THRIVE instant milk to see if this would be something I could make from the items in my home grocery store. Here is what I did:
- 8 cups water
- 1 1/2 c. THRIVE Instant Milk
- 3 Tbsp. white vinegar
- 1/2 tsp salt
Place water, milk, and salt in large pot on medium high heat. Allow milk to heat up slowly. Stir occasionally. Once you see steam start to form above the surface, stir constantly until it boils. Remove from heat, add the vinegar, and stir gently for one minute. Curds will begin forming. Cover and allow it to sit undisturbed for at least 30 minutes. (Some recipes suggested 2+ hrs. I didn’t have that much time, so I just did 30 minutes.)
Ladle the ricotta into a fine mesh colander (you can also line the colander with cheese cloth, I didn’t have any so I skipped this step). Place the colander (with the ricotta in it) in a larger pan so it can drain. Let it drain for for 10+ minutes (depending on how wet or dry you want your cheese).
I then used it in our lasagna tonight, and it was great! I don’t think I’ll ever buy it at the store again: too expensive! Plus, this was fat free!
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Ricotta Cheese from THRIVE Instant Milk
Author:
Ingredients
- 8 cups water
- 1 1/2 c. [url href=”https://simplefamilypreparedness.thrivelive.com/milk-powder.html”]THRIVE Instant Milk[/url]
- 3 Tbsp. white vinegar
- 1/2 tsp salt
Instructions
- Place water, milk, and salt in large pot on medium high heat. Allow milk to heat up slowly. Stir occasionally. Once you see steam start to form above the surface, stir constantly until it boils. Remove from heat, add the vinegar, and stir gently for one minute. Curds will begin forming. Cover and allow it to sit undisturbed for at least 30 minutes.
- Ladle the ricotta into a fine mesh colander.
- Place the colander (with the ricotta in it) in a larger pan so it can drain. Let it drain for for 10+ minutes (depending on how wet or dry you want your cheese).
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That is awesome! Especially because I wanted to make lasagna this week but don't feel like going to the grocery store
Misty
This is awesome. I have made yogurt and mozzarella with my dry milk but never ricotta. I'll give it a try. Thanks for sharing.
Heather