What a delicious problem to have: too much raw milk. We were getting raw milk from a local farmer for about five months ( which has since been cancelled due to our overreaching Michigan bureaucracy) and although we couldn’t seem to drink enough of that creamy deliciousness, on occasion we couldn’t keep up. And so I made yogurt and……drum roll……ricotta cheese! The yogurt was tasty, but the ricotta cheese? SO GOOD and super easy to make!
My recipe came from a “Cook’s Illustrated” cookbook, but there are a lot of recipes online that you could follow. I haven’t made it with regular homogenized/pasteurized milk yet, but I can update you once I have since I’m now back to store-bought milk.
Here’s how easy it is:
A great way to enjoy the ricotta cheese is to mix some pesto through it and then spread it on New York Style Bagel Crisps. Very addicting!
But my very favorite way is to once again mix it with pesto and then serve it on Penne alla Vodka. The ricotta warms up and slightly melts on the pasta, making it a perfect combination. YUM!