Don’t let the fancy, exotic name fool you, ricotta is one of the most, if not the most simple and rewarding cheeses to make.
If you have a spare bottle of milk, an old lemon and half an hour, have a go at making your own ricotta cheese. Along with a saucepan, thermometer and a bit of salt, you will be eating rich, creamy ricotta from your fridge in no time!
The recipe works best with full fat or jersey cow milk. Low fat or skim just don’t cut, well, the fat!
Check out the instructional video below
This work has been produced as part of a course of study for educational purposes (Curtin University, WEB300) and the use of materials in it is done so under fair dealing for research and study. Once assessed this work will be removed from publication. Parts of this work that are not the author’s own may not be used without the copyright owner’s permission.
2 cups of full fat or jersey milk
1 teaspoon of salt
juice of one lemon, or about 1/3 of a cup
Add the milk to a saucepan along with the salt and place on a medium heat.
Warm the milk in a saucepan until frothy bubbles start to appear, roughly around 90-95 degrees.
Remove the pot from heat and add the lemon juice, gently stirring to incorporate. Leave for 5 or so minutes.
Set the cheesecloth in the strainer so it can separate the curd from the whey and place it onto of a bowl or jug.
Let the ricotta drain for about 30-40 minutes. Time varies depending on how wet or dry you prefer your ricotta.
Remove the ricotta from the cheesecloth and enjoy!
Feature photo: Author
Music: Damon Albarn, ‘Mr Tembo’, purchased through iTunes music.
Homemade Ricotta Cheese by Making Cents Meet is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.