Raw Cheese Recipe
This recipe is easier to make than you might think!
Known as Ricotta in Italy, Paneer in India or Farmer’s Curds locally.
Your first time will take some following directions, after that it is fast and simple to make. Makes 3-4 cups of cheese. Feeds 8 as an appetizer or paired with a dessert.
You will need
- 1 Gallon – RAW Cow’s Milk
- Cooking Thermometer
- Large – Soup Pot
- 1 cup – Apple Cider Vinegar – (raw, unfiltered)
- Slotted soup spoon (now you know what it was made for)
- Fine mesh colander – preferably with a handle
- 2 Bowls
- 2-4 Tbsp. Unprocessed Ocean Salt – Celtic, Atlantic, French – Electrolytes for hydration
1. Warm the milk
- Place raw milk in soup pot and cook on medium, medium high if staying there and watching it
- Clamp thermometer on side of pot, floating in the milk
- Stir occasionally, as to not get a dry thin layer on top of milk surface
- Wait until thermometer reads 180 degrees and Turn OFF heat completely
- 6 Tbsp. Apple Cider Vinegar- gently stir
- Then WAIT until top of milk shows thickening (curds are developing) about 3-5 minutes
- Unfold cheesecloth to 1 big, thin sheet
- Fold in half & fold again (4 layers)
- Place cheesecloth in a colander
- Place colander over a bowl to catch milk and put it back in soup pot
4. Check on milk making curds
- Once a thick layer of curds have formed – use slotted spoon to scoop out curds leaving liquid milk in pot
- Place curds into cheesecloth-lined colander, allowing time to drain into bowl below
- Remove all curds you can collect
- Place in separate bowl
5. Continuing to make more curds
- Place milk under colander back into soup pot with milk
- If thermometer is below 180 turn on stove and get back to this temperature
- Add 3 more Tbsp. of Apple Cider Vinegar to make more curds
- Wait until they form, collect as above
6. Extract all the curds possible from the milk
- Milk is naturally white and creamy. When it turns thin and yellow, then you know all possible curds have been formed and whey is left behind.
This is not the same as whey used for starting the fermentation process. It is still very nutritious for plants and animals. Add it to dogfood or place in a garden or potted houseplants.
7. After collecting all curds
- Place curds in a bowl and 2 Tbsp. of salt of choice
- Mix curds & salt together with a fork
- Taste- Add more salt until it has a salty, cheesy taste
You’ve made Soft Ricotta Cheese – Ready to Eat!
Good thing we used healthy electrolyte salts, there is a lot of salt added to make cheese taste like cheese!
~ Additions ~
- Add Sauerkraut (chopped) to make an instant dip
- Sprinkle Dill & Sumac on top for a red & green holiday finish
- Amazing with Nutmeg on top
- Drizzle cinnamon honey for sweet taste
- Place salted curds back into cheesecloth
- Pick up 2 corners and tie the cloth around the curds & then tie the other 2 corners
- Form a ball of cheese curds
- Hang it up where it can drip dry for 3 – 6 hours (longer it dries out, harder it becomes, but may discolor the outside of ball)
~ Additions ~
- Place a fresh sheet of cheesecloth in the colander
- Create a design on the cheesecloth with edible flowers and leaves, like calendula, mint, cilantro, or lemon balm
- Gently place curds on top of the design
- Make into a ball
- Drip dry
- Gently peel cheesecloth off of cheese ball and place on a plate, displaying the edible design
- Make a cheese ball
- Sprinkle spices on top
- Drizzle with honey
Raw vs. Pasteurized
Raw dairy (milk) is a complete protein, enzymatic and provides energy through protein content and essential fatty acids. Known as EFA’s – oxygenated fats that support breakdown of “bad” fats and lubricate the whole body. If raw milk is heated over 180 degrees, it is considered cooked (pasteurized) and the essential fatty acids (oxygenated fats) are destroyed. Oxygen does not survive heat and it converts to a saturated fat.