Fresh Cheese
The pantry had extra milk this week, so instead of letting it go to waste, I turned it into fresh cheese and brought it along to the Witch Well Farmer’s Market for our mobile pantry there. The cheese on the left is ricotta — mild, creamy, and perfect for pastas or pastries. The one on the right is queso fresco — firmer, saltier, and great for crumbling over beans, tacos, or even roasted vegetables. They’re made almost the same way, but they fit into totally different cooking traditions, which is exactly why I love making both. Ricotta Cheese 1 gallon of milk* 4 tbsp lemon juice salt to taste In a large pot over high heat, add the milk. Bring the milk to a low boil around 185-195 degrees and stir in the lemon juice. Turn the heat off and let the mixture sit for 10 minutes. Transfer the mixture to cheesecloth and drain for 10-30 minutes. The cheese above is drained for 10 minutes, which is better as a spreadable cheese on bread or used in the layers for lasagna. The cheese at ...
