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Ricotta Cheese

Ricotta Cheese

Ricotta literally means recooked and this refers to the fact that ricotta is traditionally made from the whey left over from cheese-making.

However for those of us without access to cheese-making byproducts, delicious fresh ricotta can also be made by using readily available milk – cows, sheep and goats milk would all work well either on their own or as a combination.

The lack of requirement for any specific cheese-making ingredients such as rennet makes this cheese particularly suitable for cheese-making beginners or for those days when you don’t have (or want to make) all that much time for kitchen duties. This recipe makes approximately 500g.

Serves 4

  • 1 gallon goats milk (or any other milk you prefer)
  • 2 cups of live yogurt or buttermilk
  • Salt to taste

Heat the milk and yogurt to 82°C/180°F, then turn off the heat and leave for 30 minutes to allow the curds and whey to separate.

Strain the mixture through a fine sieve lined with muslin and leave to drip for 1-2 hours, depending on how dry you want the ricotta.

Transfer to a dish or jar and use within a week.

About Culinary Travels

Georgina Ingham has written 2 posts on this blog.

Freelance food & travel writer who loves to cook recipes from home & abroad, with a desire for eating local, seasonal, ethical ingredients.

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4 Comments

  1. so simple so very very delicious

  2. After groaning because I cannot get the ingredients to make feta cheese I am inspired by this apparently simple way of making my own soft cheese. First track down a goat which will be easier than finding rennet. In fact I will experiment with cows milk and sheep milk yoghurt.

  3. Gabby you can get goats milk at most supermarkets now (as you can rennet) along with farm shops etc. Both cows and sheep milk work perfectly well too.

  4. This sounds simple enough! I am inspired…

    I make my own yogurt which is far more delicious than anything bought in a shop (even better than Yeo Valley Organic, my fave).

    So homemade ricotta should be the bizz.

    But I always balk at the word: muslin. I don’t have any! I never see it for sale in Bristol. I know I am being defeatist (and must try Born or even Mothercare) but… any words of wisdom out there?

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