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Summer Ricotta Cheese Recipe
By: Megan Shashore
1 Gallon of whole or 2% milk
1/4 Cup of Apple Cider Vinegar
3 Tbsp of butter
1/4 tsp baking soda
Heat milk to 195 degrees, stirring continuously to
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
Let drain for 1 minute
Gently stir in 3 Tbsp butter and 1/4 tsp baking
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.