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Raw Milk Ricotta


Makes about 2 cups

4 cups Redmond Raw Milk 1 1/4 cups heavy cream
2 Tbs fresh lemon juice 1/4 tsp Real Salt

Heat the milk and cream over medium heat until the mixture reaches 190 degrees Fahrenheit, stirring to prevent burning.
Once the mixture reaches 190, remove from heat and add the lemon juice and salt, stirring once, then let rest for 5 minutes.

Line a fine mesh sieve with cheesecloth and place over a bowl. Pour the cheese into the strainer and let drain for about 1 hour. Store in an airtight container in the fridge.

To make berry ricotta toast:
1 slice Abigail’s Oven Sourdough bread, toasted 1/4 cup Raw Milk ricotta
Fresh berries
Raw Honey
Fresh mint, finely chopped
1/2 tsp lemon zest

Spread the ricotta on the toast; drizzle with honey. Top with berries, mint, and lemon zest. Enjoy!

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