Raw Milk Ricotta Cheese


  • 1 quart raw milk
  • 3 tbsp. lemon juice


  1. Heat milk to 150°.
  2. Remove from heat. Stir in lemon juice and cover.
  3. Let culture at room temperature for 3 hours.
  4. Pour into colander lined with butter muslin or cheesecloth and drain off the whey. The more whey removed, the drier it will be.
  5. After straining, store in tightly covered container in refrigerator for up to a week.