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Recipes — Cheese RSS



Raw Milk Ricotta Cheese

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

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Spinach & Ricotta Malfatti

From Italia Magazine, serves 4 - aka Sue's Ricotta BallsIngredients: 520g baby spinach leaves, washed 50g flour ('00' is recommended) 250g ricotta 1 large egg 200g grated parmesan flakey sea salt freshly ground pepper 1/2 tsp. freshly grated nutmeg 200g semolina flour 100g butter a handful of picked sage leaves Instructions: Steam the spinach for 3 minutes, then drain away the excess water & chop the leaves very roughly. Set aside. Mix the flour & ricotta in a large bowl until it resembles lumpy, moist bread crumbs. With a wooden spoon, stir in the egg & 3/4 of the parmesan. Add a good pinch of salt, a decent twist of pepper, the nutmeg & the spinach, and combine everything thoroughly. Form...

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Basic Soft Cheese Recipe

Ingredients: 1 gallon whole milk (not ultra high temperature pasteurized) 1/4 tsp direct-set flora danica or MA11 mesophilic culture. Sea salt Equipment: Large stockpot Wooden spoon Thermometer Cheesecloth Colander Instructions: Heat milk to 86-95F, stirring frequently to ensure even heating. Once proper temperature has been reached, add culture and stir thoroughly. Remove from heat and cover, allowing to rest in a warm place for 24-48 hours. Longer fermentation will remove lactose and increase probiotics, but it's up to you! A 24 hour ferment will make a milder, sweeter cheese. Experiment! After 24-48 hours, allow to drain in a cheesecloth draped over a colander. Save the whey for other projects, if desired. If draining seems slow, add 1 tablespoon of sea...

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