Raw Milk Ricotta Cheese

Raw Milk Ricotta Cheese

1 Gallon raw milk

1/3 cup apple cider vinegar

1/2 tsp. baking soda

1/2 tsp. salt

2 TBS. butter

Heat your gallon of milk to 206 degrees.  When your milk has reached the correct temperature, remove from heat.  Slowly stir in the Apple Cider Vinegar.  (I use the Bragg's organic raw apple cider vinegar)  You will start to see the curd's separate from the whey.  When it is done curdling, drain the curds through a cheesecloth.  Now, do not throw away the whey.  I will show you some uses for it later:)  When the curds are done draining, (it is normal to have a little of the whey in the curds) add the baking soda and mix well.  Then add the salt and the butter.  Mix everything thoroughly, and now you have made Ricotta Cheese!  This can be saved in the refrigerator for up to 2 days, but is best when used right away.  You can use this for stuffed shells, lasagna or just eat it plain.  My husband does:)