I’m a big fan of making everyday food items from scratch. A lot of the time it saves money, you know what’s going into it and it often tastes better than the store-bought version. So far I have made Greek yoghurt, butter, labne cheese, tortillas and naan bread and my latest creation is homemade ricotta. Last week, Lorraine at Not Quite Nigella made ricotta from scratch. I never knew it was so easy so given my new-found love for the soft cheese, I had to try making it myself. It was so quick and the result was delicious. I used home-brand UHT milk so a small tub of ricotta cost me about $1.20.
There are only 4 ingredients in homemade ricotta – cream, milk, lemon juice (or vinegar) and salt.
Start by combining the milk, cream and salt in a saucepan and heat it until almost boiling.
Stir in the lemon juice and then simmer the mixture for a few minutes.
Turn off the heat and let it sit for about 10 minutes to allow all the curds (ricotta) rise to the top.
Place a sieve over a large bowl and line it with a piece of cheesecloth or a clean chux. Pour the entire contents of the pan into the sieve and leave it until all the liquid had drained through. When it cools down, put the entire thing in the fridge.
The ricotta is what’s left in the sieve and the liquid is whey (there are a few tips on what to do with it here). Serve the ricotta when it has chilled or store it in the fridge in an airtight container for up to 3 days. Enjoy!
Ricotta cheese from scratch recipe from Not Quite Nigella
makes about 500g
- 2 litres whole milk (I used UHT milk)
- 1 tsp salt
- 4 tbsp cream
- 4 tbspwhite vinegar or lemon juice
Heat the milk, salt and cream in a saucepan until nearly boiling then add the vinegar and stir it through.
Let it simmer for 2 minutes then turn the heat off and leave it for 10 minutes to let the curds rise to the top.
Line a sieve with cheesecloth or a clean chux and set it over a large bowl.
Pour the contents of the saucepan through the sieve and leave it until all the liquid has drained (when it’s cool put it in the fridge).
Scoop out the fresh ricotta and store in an airtight container in the fridge for up to 3 days.
Add vinegar, stir through. Simmer 1-2 mins turn of heat leave 10 mins. Pour into lined sieve drain for a few hours. Keeps 2-3 days in fridge