Making your own ricotta is an excellent way to use up milk that may otherwise go off. You can buy ricotta from your local cheese shop, but nothing quite beats freshly made ricotta that’s still warm. Here is our ricotta recipe which shows you how you can make your own ricotta cheese at home.

2 ltr full cream milk
150 ml pure (pouring) cream
1 tbls salt flakes
100 ml lemon juice

1. Make a ban marie by taking a bowl that will cover the top of the saucepan. It should sit in the saucepan part of the way, but the bowl should be help up by the top rim of the saucepan. Place water in the bottom of the saucepan, you can put as much as you want you just don’t want the water touching the base of the bowl.
2. Place the milk, cream, salt and just 50 ml of the lemon juice into the bowl and give a gentle stir to combine everything.
3. Put it over a medium-low heat and then set your thermometer into the bowl.
4. Allow to warm up to 85C. This usually takes between 70 – 90 minutes.
5. When it reaches 85C pour in the rest of the lemon juice and give it a gentle stir.
6. Continue heating the mixture until it reaches 95C. Take off the heat and allow to sit for 10 minutes.
7. Strain the mixture into a sieve lined with cheesecloth or a ricotta basket. You can also ask at your local cheese shop if they have spare ricotta baskets as they often do, or you can buy a ricotta basket from good kitchenware stores.
8. Let the mixture drain for about 30 minutes and the enjoy straight away or place in a container in the fridge.

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