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Note: the amount of dry milk used is how much curd you'll

get, for example: 1 cup of dry milk will yield 1 cup of curds.

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Curds / Ricotta

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1 cup dry powdered milk

2 cups water

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2 T. white vinegar

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Mix powdered milk and water in a saucepan, on medium heat: bring just barely to boil, between 110 and 120 degrees. Remove pan immediately from heat, and drizzle in the

white vinegar. Stir mixture lightly, let it stand until it separates. Line a sieve with layers of cheesecloth, or can use clean muslin cloth: pour the mixture into sieve to strain out the **whey/liquid. Then rinse drained curds very well in cold water.

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For Cottage Cheese, add a little cream or evaporated milk, and some sea salt.

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**Whey/liquid: I haven't tried this yet, but read that you can get ricotta from the whey

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Ricotta

To make your own homemade ricotta, start by following the directions to make curds

(see above) and blend or whip the curds to a smoother, creamy texture. Add favorite

herbs or spices and serve with bread or crackers as a party snack; or use it in recipes

asking for ricotta. Add bit of milk to the curds to make creamy ricotta.

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