Homemade Ricotta Cheese With Organic Spinach, Marinara & Fresh Herb Pasta Casserole

Dazzle your friends and family by making this quick homemade cheese.  Easy cheesy homemaking kit here.  Once you discover the firm texture and creamy flavor, you’ll never want to buy it from the store again.  Gourmet ricotta cheese in less than an hour!  It’s delicious plain, but why not take it up a notch by adding fresh herbs, savory caramelized onions, sun dried tomatoes, or serve as a dessert with blackberry jam.  I’ve made this recipe many times and used it for the Italian Swiss chard roll recipe featured a few weeks ago. The embroidered towel was a recent gift from my sister, Debbie.  She had kept a set for many years as my great grandmother had made it from a flour sack in the 1920’s.  I use my family heirlooms often – they stay an active part of my life that way and are not cast to a relic of the past.  My children and grandchildren use my nicest things!  I love seeing their faces light up when I set the table with my prettiest linens, dishes, serving platters, bowls, tea cups and glasses.



1 TSP CITRIC ACID (You may need more if fresh milk from the farm)

2 TSP CHEESE SALT (Optional to add more to enhance flavor)


1 GALLON POT (I like to use stainless steel.)




  1. Pour milk into a non-reactive pot (not aluminum or cast iron).
  2. Heat milk to 195 degrees F. Stir often to avoid scorching. Add citric acid and salt at temperature.  The milk will quickly start to seperate into curd and whey.
  3.  When the curds and whey separate, turn off the heat and let set for 5 minutes.
  4. Line a colander with muslin. Ladle the curds gently into the cloth or pour it in.
  5. Tie the cloth into a bag and hang to drain for 15 – 30 minutes.  The longer you leave it the dryer it gets.
  6. After draining to the consistency you want, the cheese is ready to eat. It will keep for up to 2 weeks in the refrigerator or it may be frozen.
  7. I’ve made up to 3 gallons of milk at one time, using my stainless steel canning pot.

Go all out with the kit below!  Sell your cheese at the Farmers Market!!

Standing Stone Farms “Complete” DIY Cheese Making Kit PLUS DVD – Equipment & Ingredients! Feta, Chevre, Mozzarella, Burrata, Burricotta, Cheddar Cheese Curds, Ricotta, Monterey Jack, Cream Cheese and Butter!  Make and sell your own cheese and butter. Buy Kit Here.  A cheese business book for your learning adventure Buy Here


Spinach, Marina, Ricotta & Fresh Herb Pasta Casserole

Using homemade ricotta cheese, combine with a fine jar of organic marinara sauce and heat mixture through.  Prepare pasta shells or whatever you have and toss mixture together into a large glass baking dish.  Soften and drain fresh spinach, then layer on top of mixture.  Chop fresh basil leaves and parsley together and sprinkle on top of casserole.  Bake at 350 degrees for 25 minutes with a cover on.  Delish for breakfast, lunch or dinner! 





  1. I love that you use all your family heirlooms and nice dishes and linen with the little ones – me too!! And, BTW you sound just like Mom little sister. Remember our dusting parties with Mom, we would dust all her beautiful collectibles then we each were allowed to pick a pretty cup/saucer. Mom would set coffee table with her pretty linen and we would have coffee (ours was milk with a little coffee) in our fancy cups. We would sit like big girls, talk and visit with Mom. Who knew that was house work because I couldn’t wait to dust!! Pound of you – you have so many wonderful creative recipes and involving your grandkids in the kitchen. I love you Sis


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