Sour Milk? Don't Throw it Out!!! Make this easy ricotta cheese instead

[@gypsy2]

You, young Lady, are the future !! We live in incredibly wasteful times. It's called 'planned obsolescence' by the manufacturers. I call it 'Your Mother's Toaster'. My Mom inherited her Mother's toaster and it survived long enough for me to inherit it next. This made it close to 40 years old when I got it. Nowadays, the average toaster (coffee pot, or whatever) is deliberately designed to give you 2 to 5 years maximum, as planned, so you will be forced to become a repeat customer. You are recycling much more than sour milk !! You are reviving an art form !! My Mom was the Queen of TV dinners so I was never exposed to 'Solving kitchen issues' before just throwing money at them. I'm embarrassed to say that I am 72 years old & just beginning to marvel at the rewards of such simplicity. I'll be making Calzones with my spoiled milk !! Subscribed & looking forward to more . . . Thanx, Lady!!

[@jskingfamilyfarm1386]

It's shocking how much waste there is. We've lived in a world of abundance for so long. There's only a couple years in my life where I've truly had to go without. For the most part, food and material items have been cheap and easy to come by. As a one income household, I had to learn to stretch dollars, not be wasteful, and truly follow the three R's. Reducing what comes in being the most important. Reusing EVERYTHING until it's truly no longer salvageable, THEN recycling. My grandmother would be horrified about today's waste.

[@gypsy2]

@@jskingfamilyfarm1386 Really like those 3 R's !!! I have been Reusing & Recycling since decades before it was popular. My Granddad warned me when I was young that it would one day become necessity. At the current rates of inflation & greed, those days are approaching faster than ever. I grew up in what he called 'the Dick Van Dyke Era'. When a single provider could have a house, 2 cars, a boat, & also own a nice place to spend the summer. Grampa said that we would never see those days again. 50 Years since has proven him right. Keep up the great work !! Your Kids will Never forget how well You have prepared them. Thanx, Lady . . .

[@Stillpoint23]

Waste not want not! I'm with you there, I CANNOT stand wasting food, AT ALL! Thanks for this great video 😊

[@jskingfamilyfarm1386]

You're welcome!

[@rexiedreams]

Love the no waste!

[@msocean7895]

Shannon-I made my "cheese" into delicious ranch dressing! I'm using it as a sauce tonight for poached salmon. Yum!! I am trying again at the end of the week. Thanks for your help!!

[@jskingfamilyfarm1386]

Sounds great!

[@jmhart1996]

Omg you wonderful wholesome woman thank you i just made my own cheese for the first time and then used the whey for bread! You’re amazing

[@jskingfamilyfarm1386]

Wonderful!

[@sheilarogers3448]

Clean unbleached cotton pillow case to strain cheese. Learning to make cheese now. Having a blast just attempting to make new things. We learned to make tamales first batch were really fat and ugly to look at. We laughed and made a huge mess. But they tasted great. Made normal size batch the next time. While it tasted great. We went back to the fat ones. 1 tamale made a single person meal

[@nicolewoodworth6777]

You just blew my mind. The first 5 minutes of this video, I was waiting for you to tell me something I needed and didn’t have…MA’AM! I’m making cheese today! 😂🎉 this is so cool!

[@jskingfamilyfarm1386]

Yay! It really is super easy.

[@nicolewoodworth6777]

@@jskingfamilyfarm1386 I made it! 😍 I’m putting it into Lasagna tonight. And there shall never be wasted milk again! Thank you 🙏🏻

[@jskingfamilyfarm1386]

@@nicolewoodworth6777 that's so awesome! We had lasagna last night. 😋

[@trumpeterswan4177]

Beautiful result and you are a great teacher. Thank you.

[@sheilarogers3448]

Learn to make some fire cider it really works. Was doubtful but tried making it and was amazed at how much it really helped

[@sharonkilpatrick-johnston7855]

Hi Shannon, I tried making this today, and I think it was a success. I'm putting mine in a lasagna for supper this weekend. Thanks for the idea.

[@donnajackowiak6320]

I love this recipe my husband uses the whey for his plants in the garden

[@onwardbe]

Wow thank you ..this old gal is excited about making cheese..you are the best.

[@ShannonAndersen-z8m]

Awesome! I got some marked down milk this week that was $3 a jug that ended up being too far gone to drink. So I have 7 liters to attempt cheese with lol

[@StatueOfFoolzday]

Thank you So much, am following video n am making it now, am at the rest period...we'll see if i did it right, here in a few, but jus wanted to tell u Thank you kindly for the video, and the great info, i ,as well, cant stand wasting food or anything for that matter, my dad always told me "waste not,want not"... Thnx again n Stay Blessed!!

[@KatElectraGlide]

I just watched a guy make cream cheese with vinegar instead of lemon to curdle it

[@donnajackowiak6320]

I put it on homemade pizza really delicious I love this recipe thank you for sharing this ❤

[@sheilarogers3448]

We use a handled fine mesh strainer to scoop it out

[@LindasDesk]

My heart is so tickled anytime I happen upon a fellow Canook:) Hehe, is that how we spell it;0). Just wanted to stop to say how happy I am you turned on your camera; one handed skills, absolutely impressive:). Thank you, so much. ps. Did I miss where you are in Canada?

[@jskingfamilyfarm1386]

We're in Northwestern New Brunswick Canada. Love meeting fellow Canucks. There's not nearly enough content geared for us.

[@LindasDesk]

Hehe, Oh, it is spelled just like the team! 😊 ...and NW New Brunswick! We just got our first snow here and it's washed away with rains already. We'll probably get a bit more before April, but You are in the throws of it!!! 🥶 We'll trust, that this Great Shifting draws that many more Canucks, to share their love, their content in whatever form it takes. Hehe, or maybe I need to read more page bios? I've really been trying to work this gardening thang out, and now Google search for even folks more local to increase my chances for success:) 🌻🥀 Playing with ferments lately, I'll bounce to your page to see if you have a fermented tomato sauce:) 👩‍🍳 Hmm, I have to confess I hadn't read your page's bio and maybe you announced there your location. hmmm. Anyhoo, I'm thrilled to have come across you, and again, appreciated your video, so much! Sending love and gratitude to you and yours, from Vancouver Island. @@jskingfamilyfarm1386

[@Hunter-de3dx]

This is great, thanks!

[@lindabennett122]

So glad I found you. My first try. As you're showing me🎉

[@jskingfamilyfarm1386]

You got this!

[@amcken]

THANKS SOOOOO MUCH! i was trying to figure out what to do with my our milk.

[@salvatoresrrusso]

It looks amazing! How much lemon juice do you put?

[@jskingfamilyfarm1386]

3 tbsp of lemon juice per 2L of milk

[@grounded_maritimers]

Awesome!! I will try this with the almost sour milk in the fridge.

[@jskingfamilyfarm1386]

That's great!

[@ABlueDahlia]

Enjoyed the video, I would only humbly suggest you flip the camera so it's landscape. Better for youtube.

[@jskingfamilyfarm1386]

Thank you! Yes, this is one of my older videos, it's very popular though, and ive definitely improved. I appreciate your kindness in giving advice.

[@portcity1964]

Thanks

[@sheilarogers3448]

My favorite thing to do with it is make jello mixed fruit and some of the home made cheese curds or store bot cottage cheese. Let set up and enjoy

[@laurenrzempoluch2569]

I can't get enough of this but I'm the only one in the home that'll eat it.

[@SusanDaschner]

Thank you for this!

[@sheilarogers3448]

Grate it and dehydrate it. Or freeze dry if you have freeze dryer.

[@antoniovera6484]

Idk why I’m so upset you used that beautiful homemade ricotta cheese on desert rather than lasagna lol thanks for the video going to try this out at home now

[@jskingfamilyfarm1386]

HA! I usually make lasagna. It made a nice ricotta cake with lemon this time.

[@liviamon]

I watched your video a few days ago. Very easy to follow. We went grocery shopping and forgot to bring the milk into the kitchen, hidding in the car trunk. I got sour after a few hours and I decided to make your recipe. After I finished, found out that your mlk and ours must be very different! I only got maybe half the ammount of curds compared to your batch. I wonder what am I getting as milk? We get whole milk from the grocery store! I just wanted to let you know in case somebody else has the same issue!

[@jskingfamilyfarm1386]

I did add some whipping cream which increased the fat content. That's how I ended up with more curd.

[@ParkerFaith]

Do you utilize your whey to make seeded bread or muffins, smoothies or other recipes etc in addition to giving to the animals?

[@jskingfamilyfarm1386]

Usually I put it in smoothies

[@susielichty7220]

Hi Shannon, I need to know if the milk is actually turning sour? Like can you smell or tase sourness?

[@jskingfamilyfarm1386]

Yes it's definitely getting funky and not drinkable. But I'd be comfortable baking with it

[@ParkerFaith]

Oh, yeah, I also noticed a post, that after making the ricotta, they added two eggs, sour cream-hm, and tossed in the mixer to equal cream cheese.

[@jskingfamilyfarm1386]

Never tried that

[@ParkerFaith]

Additionally, thank you for sharing the details of Flashfood, although while they do not have available here to date, I signed up to be notified having learned of this from you. Plus, Azure Standard has Oat 25 lb bag for 17.22 way less than most, and in checking they do not have available in Canada, although if you make a trip to a friend across the border that you could have a selected "drop ship" which they go to the truck contact person to pick up, it's an excellent price, certainly I realize there is still the duty claim in bring back across, yet it should be okay, or I hope, perhaps check first' You can use to make Oat flour, milk, granola, and tons of recipes.

[@anatay10]

Hi there, thanks for the great video. I'm trying to figure out where I went wrong... I managed to get some super delicious raw sheep's milk. Unfortunately we didn't drink it all before it went "bad". I decided to try to make some farmers cheese, plus save the whey for soaking grains. While I was heating the sheep's milk I noticed I had a half quart of organic pasteurized (not ultra) cows milk. I took a chance and combined it with the sheep's milk. Maybe this is where I screwed up? I had watched a video previously of a guy that made farmers cheese from more than one type of expired milk... so I thought I'd try it. Anyhow, I used white vinegar and it looked perfect... beautiful curds but when I tasted it it was terrible. Tasted like milk that had gone bad. Very off-putting taste. Any advice?

[@jskingfamilyfarm1386]

The milk was probably too far gone. Sorry about your luck!

[@kelbiwinters]

not sure if anyone has already asked but my milk is already expired by about a week or two. is it alright to use already spoiled milk for this technique? or does the milk still have to be "drinkable"? Thanks! Super excited for this simple and effective recipe! Youre amazing! Love from Texas

[@jskingfamilyfarm1386]

I use milk that's past date, sour, but not so sour it's off putting

[@maggiebridget126]

I have an electric, glass-top stove. Should I remove it from the heat for 20 minutes? Thank you for this video.

[@jskingfamilyfarm1386]

I don't think it's necessary

[@hollymariehodell6196]

I'm watching this video going back & forth several several times trying to locate where you say how much lemon juice is added...can you please put up the time stamps of where the ingredients are located &/or specific instructions for easier references please please please 😊

[@jskingfamilyfarm1386]

The instructions are under the description. 3tbsp lemon juice/2L milk

[@beanetricemcdaniel6853]

This just pop pinto my feed can I freeze this? I have whole milk, 2% milk and lactose . Will lactose hold just as well? I just made a lasagna over the wkend and I needed some ricotta didn’t get it. But I made do. And is this about a pint or quart?

[@jskingfamilyfarm1386]

I think you could freeze it. It makes about a pound or so of cheese.

[@beanetricemcdaniel6853]

@@jskingfamilyfarm1386 Thank you! For your fast response. 🤭 You mentioned mozzarella in this video that’s my favorite cheese of all cheeses. How do you make that one? Or do you have a recipe -video on how to do?

[@freeasabird5187]

I make my own mayonnaise now, never buy processed again.

[@jskingfamilyfarm1386]

Homemade mayo is so much better 😋

[@TheTroothseekr]

Mine is low temp pasteurized and has separated. Any thoughts?

[@jskingfamilyfarm1386]

It might work. If you're just going to toss it, I'd try it.

[@johnlindsey671]

Have you tried using 2% milk for parmazan? When I heat it up to 195f it becomes impossible to separate into curds.

[@jskingfamilyfarm1386]

I don't buy 2% so I haven't tried it. I think it would be because of the lower fat content. It also doesn't work well if the milk is ultra pasteurized.

[@msocean7895]

PS- Never wanting to waste anything, I am draining the "cheese" in a flour sack thin towel and will use it like cream cheese. Im sure it will be delicious, just not ricotta!

[@jenniferb1315]

I tried this I had fat free milk and I mostly got whey is that common? Do you get more curds with higher fat milks or did I mess up?

[@jskingfamilyfarm1386]

Yes, unfortunately, fat free milk is mostly water. There's just not enough in it for cheese. Don't waste the whey though. You can add it to bread instead of water, use it in smoothies and even use it to tenderize meats in a marinade.

[@msocean7895]

Well, after watching your video step by step several times, and having made ricotta before, I am sad to say that I have virtually NO CURDS!! Not sure what went wrong! I used "past its prime" organic, whole milk that really didn't taste at all spoiled. I added heavy cream, as you did, and of course the lemon juice. Just took the lid off after the 20 minute rest period and I would say that the texture is like blended cottage cheese-not like that beautiful, almost solid vision on your video. Any suggestions would be welcomed!! Thanks!

[@jskingfamilyfarm1386]

Was it ultra pasteurized milk?

[@msocean7895]

No, just pasteurized. Organic.@@jskingfamilyfarm1386

[@msocean7895]

I’m going to try again next week because I loved your instructions! They made sense, especially the 20 minute, lid on, waiting period.

[@msocean7895]

Thanks so much for responding!!@@jskingfamilyfarm1386

[@jskingfamilyfarm1386]

@msocean7895 just be sure the milk isn't ultra pasteurized. It's breaks the proteins down too much making it harder for curds to form.

[@susanancog1624]

How much lemon juice?

[@jskingfamilyfarm1386]

2tbsp / 2L milk

[@mohamednasem5884]

❤

[@melaniewestin7183]

Can you use lime juice instead of lemon juice?

[@jskingfamilyfarm1386]

It would have the same effect, but I'm not sure about the flavour. If it's what you've got I'd try it rather than throw put the milk

[@reneecasey5719]

oh gosh how easy

[@jskingfamilyfarm1386]

Sure is!

[@speedyqltr]

Can you freeze it?

[@jskingfamilyfarm1386]

I don't see why not.

[@KatElectraGlide]

What location are you ... canada?

[@jskingfamilyfarm1386]

Yes. East Coast

[@AnnaJones-r7i]

Don't throw away the thermometer, donate it 😊

[@jskingfamilyfarm1386]

Since I made this video, the thermometer was left to close to the gas burner, and it melted. Oops! But yes, donating unused items is a great idea!

[@gaylepinderhughes7166]

$8.00 gal. Wow!

[@jskingfamilyfarm1386]

It's gone up again to 8.50 too

[@ImChristi2]

In the south milk's expensive. In the midwest, it's still cheap.

[@libramagyk]

That's terrible that a home staple is so incredibly draining financially..😢

[@claytonjohnson7533]

Can you use milk that is definitely sour and chunky

[@jskingfamilyfarm1386]

I probably wouldn't use milk that's gone that far

[@lindabennett122]

🎉

[@libramagyk]

$8 a gallon 😮

[@jskingfamilyfarm1386]

Yeah, and it's gone up since this video 😪

[@karenallen1730]

Could you do this with expired yogurt? It’s basically sour milk to begin with, so I’m curious.

[@jskingfamilyfarm1386]

I'd say no. You can strain yogurt in a muslin lined strainer until its cream cheese like consistency. Plain mixed with herbs and garlic is good. Even strawberry yogurt made into a spread is delish

[@karenallen1730]

@@jskingfamilyfarm1386 Thank you.

[@anoushkaarmstrong7673]

it looks to me like you had enough for both your cake and a lasagna ;->

[@lllr179]

You should get a regular camera! So hard to watch slim phone screen camera..

[@jskingfamilyfarm1386]

It's an old video and I was still learning. Thanks for watching

[@markjohnson9402]

I'm guessing the heat will kill any bad bacteria. At least i hope so, ; ) I have almost 3/4 gallon of sour milk right now. I really hate to waste food.

[@jskingfamilyfarm1386]

As will the acid from the lemon juice. And we're only talking slightly off milk. Not completely rancid

[@jskingfamilyfarm1386]

You could also use it to make muffins. Which I did this week

[@markjohnson9402]

@@jskingfamilyfarm1386 yes mine is curdled already. I just hate always throwing it out. I've tried freezing it, but it separates.

[@jskingfamilyfarm1386]

@@markjohnson9402 I'd probably make muffins then.

[@janethicks1733]

All I see is me me

[@hwidaawad6935]

Why Ami seeing you instead of the stove or what ever you are doing 🙄

[@jskingfamilyfarm1386]

Guessing you didn't watch the whole video then 🤷‍♀️