Thursday, 13 December 2012

Homemade Ricotta Cheese


If you love Ricotta cheese you must try to make it for an amazing taste and texture. It requires a few ingredients and the result is a super smooth, velvety cheese that is perfect as a spread or added in your favourite recipe. Ricotta is an Italian whey cheese and literally translates to the word "recooked".

You will need:

  • 2 litres of whole milk (it must be full fat milk) = 8 cups
  • 1/2 cup whipping cream
  • 4 tbsp freshly squeezed lemon juice
  • 1 tsp salt
  • 1 tsp sugar
  • cheesecloth & a strainer
once cooked it will make approximately 1-1/2 cups of ricotta cheese.


Step 1: squeeze fresh lemon juice and measure salt and sugar. I have used a course ground gray salt but you can use any salt.


Step 2: add milk, cream, salt and sugar to a large pot. Heat and stir occasionally until just on the verge of boiling then remove from heat.


Step 3: pour in the lemon juice and stir a few times. The milk will immediately start to curdle and separate. Leave the mixture for 20 minutes.

Step 4: line a strainer with a layer or cheesecloth (not too thick just a single layer) Gently pour the contents of the pot through the strainer. Leave the ricotta in the strainer for at least 1 hour. This is a much wetter ricotta than most of the store bought.


Step 5: once strained carefully remove from strainer and place in a bowl or container to store in the fridge. It will firm up as it cools.


You can spread it on toast and have with a drizzle of honey. This was my breakfast! 

OR
Use it in your favourite recipe like my  Orange Olive Oil Ricotta Cake.





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