There are many public health warnings about drinking fresh, raw milk that has not been pasteurized. Learn about these risks before making your personal decision. If you would like to learn more about pasteurizing milk at home, see these links:
University of Guelph
Michigan State University
Mother Earth News
Homemade Ricotta Cheese
When I get fresh milk from a farmer I make this cheese, but you can also use milk from the store. Citric acid is the acidity of lemons in powdered form available from drug stores.
16 cups whole milk
1 tsp. citric acid in 1/4C cool water
Put the milk in a thick-bottom stockpot. Stir in the citric acid solution and the salt. With the burner on low, heat the milk until it reaches 190 F. stirring occasionally so the milk doesn’t stick to the pot. As it nears 190 F. you will see curds forming in the milk. When it reaches 190 F., take it off the heat and let the milk sit for ten minutes. Pour the contents into a colander lined with cheesecloth. Drain for about an hour. This cheese can be used in any recipe calling for ricotta. It also freezes well.
Make Ricotta Cheese Pie.