As promised! Here are the two recipes I used for delicious home made cheeses last week. Sorry, the mozzarella recipe is a bit blurry, but you get the idea.
Please note: we used raw milk which is sweet and delicious. If you are going to go this route, do some research and be sure to know your farmer. Not all raw milk is treated the same. If you would rather go the pasteurized route, any whole milk works. Just be sure that it is pasteurized and not “ultra-pasteurized” as the later won’t work as well.
Additionally, I used a kitchen tea towel instead of cheese cloth for the ricotta. It worked well, but took quite a long time to drain.
Happy cheese making!
Recipe courtesy of Culinary Underground
Recipe courtesy of Culinary Underground
The ricotta recipe is made from the leftover whey after making mozzarella. You can find the recipe I used here:
Ricotta cheese recipe from sbcanning.com
Growing Wellness 