You asked for cheese making, I delivered! Here's the first cheese making video on The Elliott Homestead YouTube channel!
If you'd like the printable recipe with photographs, check out the original ricotta cheese recipe HERE. Even better, check out our entire recipe page HERE.
While on our little mini-vacation in Georgia this past week, we spent one of our mornings browsing around a local Barnes and Noble. We had a $25 gift card from…
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Before we talk about Pressure Canned Green Beans, let me tell you a little story. Once upon a time, there was a woman who had a baby. Eight days later,…
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And as experience is the best teacher, I’m here to share with you how to bake better bread at home. Save yourself years of bad loaves. My many baking flops are your gain. Here’s how to bake better bread at home.
Awww look at that baby bump! You’re beautiful, Shaye! Thanks for the recipe; I had no idea ricotta was so simple.
Thank you, Rose!
Made the ricotta! So excited! Using it in lasagna tonight for dinner.
Why can’t you add salt to the milk a head of time in cheese making?
I made some cream cheese the other day and it turn out great, but when I added the salt – I must of over-worked it because it turned to butter. It just seems like it would be so much easier to add the salt to the milk, but all recipes say add it at the end.
Thanks for your time and consideration,
Cynthia
Cynthia, it may be worth a shot? I’ve never tried it that way so I can’t attest for the results.
Awesome site – Just found you guys!
Glad you’re here, Jill!
This looks awesome!!! How long will the ricotta keep in the fridge?
Usually about a week!
That does look easy and yummy. I think I’ll make some Veggie Lasagna !
How easy is it to make cheddar cheese? or something similar. A cheese that you can slice.
Pretty easy! It just takes time to age!
I’m enjoying your videos.. and I can’t believe how easy ricotta is to make! I’m pretty sure my husband will want to use homemade in the lasagna he makes. Thanks again!
just found your site today, and i am enamored. although i tried making the ricotta tonight and i think i didn’t use enough acid as it didn’t curd well.
I’ve recently made cheese in this method, but have read that it’s not actually ricotta, but quark or pot cheese. Isn’t ricotta actually made from the leftover liquid after making mozzarella? Additionally, I love to use whey from raw milk, BUT… is it still whey if it is the runoff pictured here, whether from pasteurized milk or heated-up raw milk? I thought whey was typically raw. I’m not sure that this liquid runoff can be used in the same fashion as whey, e.g. for fermenting.
Just some thoughts … would love to hear someone else’s who may have more knowledge than I.