Email Newsletter icon, E-mail Newsletter icon, Email List icon, E-mail List icon Sign up for our Email Newsletter
2014 The Insurance Place, Inc. All Rights Reserved.
Mobile Site | Privacy Policy | Disclaimer
3110 S Wadsworth Blvd, Ste 202
Lakewood, CO 80227
(303) 232-3100
Fax: (303) 232-3162
Visit our Archived Newsletters for any issues you have missed.
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 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.