2014-01-26 12.00.28

Home made Ricotta is fairly easy to make and can be eaten as is or as an ingredient in other dishes like beetroot tops pasta . Here is my recipe with some cheats to speed up the process a little.

1   liter fresh whole milk. If you can find raw milk the recipe is smoother and richer with an improved taste.

1   teaspoon salt

4  teaspoon lemon juice

3  tablespoons of home made yoghurt, or Greek style yoghurt with live culture in (read the label carefully)

Bring the milk, salt and lemon juice to the boil in a saucepan and simmer for 15 minutes. The curds will rise and float on top of the milk. When cooled down a bit mix in the yogurt, wait for 5 minutes for the curds to rise again and scoop out with a slotted spoon into a colander lined with muslin. Stand the colander in a bowl  that would catch the whey. Leave for 12 to 24 hours until the cheese is the right consistency.

4 thoughts on “HOMEMADE RICOTTA

  1. Pingback: Real Ricotta – made from Whey | Back Yard Farmer

  2. Pingback: Raw Milk Ricotta Cheese | Back Yard Farmer

  3. Pingback: Raw Milk from the Loveliest Dairy Farm | Back Yard Farmer

  4. I have never managed to make homemade ricotta before. Cheers for the recipe (and the cheats 🙂 ). I am going to give it another go. There is nothing like baked ricotta 🙂

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