Raw Milk Ricotta Cheese

2014-02-25 11.38.34

My raw milk ricotta has turned out very well.  I don’t even want to talk about the vile supermarket stuff,  but the raw milk effort is vastly different in taste and texture to the batch I made with supermarket milk. The high cream content, and the absence of added water makes a very rich, creamy, soft cheese. Here is a link to my ricotta cheese recipe, good enough but if you can, do it with raw milk.

I made bruschetta for lunch

Toast bread, rub with a clove of garlic drizzle olive oil over . Sopon ricotta cheese thickly on to the bread, add a few dabs of carrot top pesto, salt, pepper and another drizzle of olive oil. Eat it immediately befor the bread cools. Delicious. Link for carrot top pesto

One thought on “Raw Milk Ricotta Cheese

  1. That looks amazing 🙂 That’s what really enjoyable food is all about. As one of our “needs” we should be really enjoying what we put into our mouths to sustain us and to create who and what we are. Not entirely sure where I could access raw milk but there is a dairy around the corner so I might have to head to the back door for a little whispered chat ASAP methinks…cheers for the recipes and the great idea and I have lots of carrot tops at the moment so the pesto is a real goer 🙂

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