Homemade Ricotta Cheese

Contributed By: Live. Life. Simple.

This will make 1-1 ½ Cups of cheese*

Directions:

1. Add 4 cups of whole milk to a pot, crock pot or instant pot.
2. Boil until temperature of milk reaches 180 degrees (if using instant pot, press yogurt button until “boil” shows on screen)
3.  Remove from heat and stir in white vinegar or apple cider vinegar for about 1 minute until the mixture is fully mixed and milk starts to get some chunks
4. Let stand for about 10 minutes to 1 hour
5. Pour mixture through a towel or cheese cloth and let sit for at least 30 minutes to separate the solids from the liquids
6. The whey liquids can be saved for rehydration or for baking, smoothies etc.
7. You can freeze until solid covered, or go straight into the Freeze Dryer
8. Freeze Dry
9. Store Appropriately (See Tips and Tricks for storage help)

Cycle Time:

22 hours 50 minutes using 11.63 kwH of Electricity

Rehydration:

• Powder or crush the freeze dried ricotta for best results
• Add approximately ½ Cup of water or liquid, stir and let sit for 5 minutes.  Stir again and use
• A vacuum chamber sealer (like Avid Armor) can also be used to speed up rehydration and provide texture

* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.