To make homemade ricotta cheese, first use a strainer to filter the unpasteurized milk of any impurities.

Next, add the whey starter or vinegar to the milk before mixing and heating the milk to 40°C (104°F) in a large boiler pot over the stove.

Once it reaches the correct temperature, remove from heat and add the calf rennet. We used a powdered rennet and dissolved it in demineralized water.

Pour the rennet in a smooth circular motion over the pot. Stir it gently in a circular pattern. Stop the milk movement by gently moving it in the opposite direction.

Wait for the magic to happen! The milk will coagulate and make a beautiful curd.

Touch the mixture to see if it is ready - Your finger should come up clean!

Make a first cut to separate the whey from the curd, then continue to make cuts in smooth strokes across the pot. Leave it to rest. (The curds can be used to make mozzarella!)

Strain and filter the mixture into another large boiler pot with a strainer and cheesecloth.

Transfer the pot with the filtered liquid to the stove and heat the whey and remaining milk. It should reach 77-80°C (176°F) to become ricotta.

Turn the milk gently but stop mixing as it gets hotter, or the ricotta won’t form and come to the surface.

Boil the mixture so it tightens and gets harder.

Once the ricotta has come to the top and become firmer, turn off the heat.

Use a strainer spoon to begin scooping it into slotted container then allow the ricotta to continue to drain from the containers into a tray.

Eat fresh, add it to your favourite recipe, or save it for later. You can enjoy the homemade ricotta cheese hot or cold!