Comments on: Make it from Scratch Ricotta & a Recipe!

By: In search of the perfect pancake : Terminal Verbosity

In search of the perfect pancake : Terminal Verbosity — Mon, 28 Sep 2009 03:07:06 +0000

[...] c milk (or, for even better results, whey leftover from making ricotta!) 1 egg 3 T butter, melted 1 t [...]

By: Julie

Julie — Tue, 27 Jan 2009 19:07:08 +0000

You’re right, the ricotta & yogurt are not raw if you cook them. I did a quick google and couldn’t find you a ricotta recipe using milk that did not require heating, but I’d guess you could do the yogurt raw if you let it warm to room temperature and added the culture–it would probably just take longer and I’d have to say the risk of spoilage would probably go up (it takes 8-12 hours to make yogurt with heating, so I’m guessing it would take close to twice that without heating).

My thought on all of this (keeping in mind that I’m not on a raw diet or anything) is that we use the raw milk to cut down on processing and I am satisfied that the minimal processing that happens in my kitchen does not fundamentally change the structure of the milk proteins the way commercial pasteurization and homogenization does. So I guess I can live with it and wish you luck finding a truly raw recipe somewhere…

By: Linda baker

Linda baker — Tue, 27 Jan 2009 17:48:41 +0000

Your blog is really nice, Julie. I came here looking for a raw ricotta cheese recipe. Maybe i’m not educated enough on cheeses, but if you scald the milk, isn’t it techincally not raw anymore? and when you mention the raw milk yogurt, isn’t it technically not raw any more either when you cook it? A long time ago, i mad a raw yogurt, i.e. i never heated anything..just added the culture. It worked.
Also, are you aware that there is a powdered milk sold in health food stores? It is called non-instanst lowfat powdered milk, and supposedly dones’t go through all the horrible processing. Linda

By: MamaBird/SurelyYouNest

MamaBird/SurelyYouNest — Tue, 05 Aug 2008 23:47:41 +0000

I’ve never made cheese atall before so this easy ricotta looks like a good start. Thanks!

By: Julie

Julie — Thu, 31 Jul 2008 17:56:59 +0000

Nicole, you can totally user Royal Crest Dairy milk. I’ve used regular pasteurized milk to make it before, I just happen to be using raw milk at present

Hatchet, the yogurt starts thinner and then gets thicker as the culture develops. I’m noticing my raw milk yogurt is much thicker in texture, though, and I really, really love it (I need to do a raw milk post!!!). It’s also whole milk, which does make a difference.

If you’re not worried about fat (we never are), use whole milk and see if that thickens it. You can also cook the milk a bit longer to evaporate off more of the water.

I have read about using powdered milk to thicken, but I have never done it because I have a total aversion to powdered milk!

By: Hatchet

Hatchet — Thu, 31 Jul 2008 17:08:08 +0000

That sounds fabulous! Don’t know if we’re ready to try making ricotta yet, but maybe soon!

Hey, thanks to you, I finally stepped up and made some yogurt!

Well, OK, it was Eric. I was the one sterilizing jars and pulling out gear and fending off twins. He did the actual cooking parts. It’s a little thin, but good. We’ll clearly have to try again with some dry milk for thickening, unless you have other ideas of how to do it?

By: Nicole

Nicole — Tue, 29 Jul 2008 16:20:33 +0000

Maybe I’d like ricotta if I made it from scratch…

Think you can make it with Royal Crest Dairy milk? Their claim is that they don’t heat their milk as hot as grocery store milk so it’s still somewhat live…