Did you know that you can make cheese at home?

Maybe it was the over-abundance of dairy growing up in Wisconsin, but it never occurred to me to make my own cheese.  We visited farms at school to see cheese being made, we ate cheese on a very regular basis, and by regular basis I mean daily, we grew up surrounded by dairy farms and if you were lucky enough to have friends that lived on farms? You’ve experienced a dairy farm first-hand.

When I was a (naughty) senior in high school, I stayed with a friend while her parents were out of town to “help” her with the farm chores. One afternoon during my farm stay, my brother (thankfully) warned me (via a huge Nokia cell phone) that my parents were coming to videotape me helping on a farm. As if  they didn’t think I was really helping! I scurried out to the barn and started scooping hay just in time.

I’ve grown up a lot since those days, but my love for cheese has remained constant and the thought of making cheese at home is now a thrilling one! My teenage self would think that is like, so lame.

So I set out with a Bon Appétit recipe to make my own ricotta cheese.

Now someone please tell me how to make burrata cheese and my life will be complete. Like, seriously.


DIY Ricotta Cheese

by Emily Dingmann

Prep Time: 10 min

Cook Time: 20 min

Keywords: cheese

Ingredients (about 2 cups)

  • 4 cups whole milk
  • 1 cup half & half
  • juice of 1 lemon


Combine the milk, cream, salt and lemon juice in sauce pan and bring to a boil.

Remove pan from heat and let mixture sit for 15 minutes. The curds should start forming.

If you only have a few small curds after 15 minutes, add some more lemon juice, gently stir and let sit another 15 minutes.

Carefully scoop the curds into a cheesecloth lined bowl.

Let ricotta drain until it reaches desired consistency.

Use in recipes, or spread on toast and drizzle with honey for a delicious breakfast!

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