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Summer Ricotta Cheese Recipe
By: Megan Shashore
Ingredients:
1 Gallon of whole or 2% milk
1/4 Cup of Apple Cider Vinegar
3 Tbsp of butter
1/4 tsp baking soda

Directions:

Heat milk to 195 degrees, stirring continuously to prevent scalding

At 195 degrees remove from heat and stir in 1/4 cup of apple cider vinegar

Stir for one minute, if curds do not separate from the whey heat to 205 degrees

Once curds form, ladle them into a cheesecloth-lined strainer

Let drain for 1 minute

Gently stir in 3 Tbsp butter and 1/4 tsp baking soda.
Enjoy this warm Ricotta on bread or crackers. For variety add chopped Kalamata olives, or pesto and toasted pinenuts. Add it to your lasagna or even your pancakes, just be sure to enjoy!

Tips from Megan: We use our fresh goat's milk for making this delicious cheese. The best news is, you don't have to buy the farm to make this recipe! You may also buy cow's milk from the store; however, the milk that has been ultra pasteurized will not form a curd.