Homemade Ricotta Cheese! Easier than you think!

homemade ricotta cheese recipe

“Cheese, I just love cheese! Really I do!!”

Does anyone else remember this cartoon? A little female mouse declaring her love of the good stuff? I remember watching this cartoon on 1001 Rabbit Tales as a young child and it’s the one line that has stuck with me throughout the years.

I can’t say the word ‘Cheese’ without putting on my best southern belle accent ‘I love cheese, really I do!’

Once you’ve tried my recipe for homemade ricotta you’ll never buy the supermarket version again. It’s almost too easy to make it at home and the taste is out of this world. Eat it warm, eat it cold, bake it, spread it, sweet or savoury.

Homemade Ricotta Cheese

  • 2 litres full cream milk
  • ¼ cup cream
  • 1 teaspoon salt
  • 5 tablespoons freshly squeezed lemon juice or plain white vinegar

P1010144

Pour the milk, cream and salt into a saucepan. Heat the milk, stirring it constantly to keep it from scorching on the bottom. Just before it comes to the boil, add the lemon juice or vinegar, stir it once only and let it simmer it 1-2 minutes only. Remove from the heat and let the pot sit undisturbed for 30 minutes.

seconds after the lemon juice was added

seconds after the lemon juice was added

Line a colander with a few layers of cheesecloth (minimum 2 layers) and place it over a large bowl. Pour the curds and whey gently into the colander and let the curds strain for at least an hour. The liquid collected in the bowl is whey.

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After straining at room temperature for an hour, you’ll have a tender, spreadable ricotta. At two hours, it will be spreadable but a bit firmer, almost like cream cheese.

I usually discard the whey into our vegetable patch, however there are many uses for it from baking with it to bathing in it a la Cleopatra

Homemade ricotta cheese will last up to 2 weeks in the fridge, in a sealed container.

homemade ricotta cheese recipe

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I’ve given in and joined Twitter. Yes, it’s time I embrace modern social media and get with the times, so if you would like to hear my head chatter, follow me HERE

While we’re at it, be sure to say hi on my Facebook page and ‘like’ me. You know you want to 😉

x

52 thoughts on “Homemade Ricotta Cheese! Easier than you think!

  1. Hey Lisa … you are hilarious! Love your blog. So exciting too about Not quite Nigella … wow. I made ricotta at Hort school and just loved it. So easy – beats the bought stuff hands down. Twitter ah? I do it for work but haven’t got into the swing properly. Should get a Facebook happening for my blog but run out of time. Go girl!

  2. Pingback: Easy Peasy Gozleme! | Gourmet Wog

  3. Forget the ricotta, I’m gonna make it to bathe in the whey :). But seriously, it’s wonderful making your own. We use a lot of this Indian cooking and desserts, but believe it or not, I’ve only made it like once. Thanks for reminding me that I should really make it more often. I’m off to listen to the Tabouli Song again, it’s very catchy.

    Nazneen

  4. YOu have no idea for how long i’ve been meaning to make ricotta from scratch! Due to a pretty pathetic and messy experience making mozzarella, I think I postponed it… and postponed it… and postponed it.

    Once my kitchen renovation is done, I shall face this challenge!

  5. I am going to try to make a batch of the ricotta cheese very soon. I have DIY yogurt and if I can’t find any cream, then I will use the yogurt as replacement.

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