Ricotta
Silky, creamy home-made ricotta – so easy to make
A few years ago I realized how much processed food sneaks into my meals; and with it how many unhealthy additives. More and more I started making things from scratch: falafel, wraps, pizza sauce, pita breads etc. Over and over again I was surprised how easy most of these recipes are.
I just love that ah-moment: Really it is that straight-forward? Well, that I can do myself!!
This ricotta is a great example: it really is no more than some heated milk pour through a cheesecloth.
And the result? So much more lovely and creamy than that store-bought grainy stuff.
Ingredients
About 200g
1 liter semi-skinned milk
0.5 liter buttermilk
1 tsp apple cider vinegar
a few pinches of salt
Equipment
Cheesecloth
Recipe
- Put milk and buttermilk into a large pot.
- Heat uncovered on a medium heat without a lid.
- Scrape the bottom of the pan a regularly to avoid any milk sticking and buring. Stir the milk as little as possible though (the less you stir the more ricotta you will have).
- Heat the milk until you see the milk solids separate.
- Carefully stir in vinegar. Allow to stand for 5 minutes.
- Wet your cheesecloth with water. Squeeze. Fold until you have about four layers. Line a sieve with the cheesecloth.
- Using a slotted spoon carefully ladle the solids into the cheesecloth. Sprinkle with a little bit of salt in between.
- Allow to sit until you have the consistency you are looking for. It differs, but I have found about 30 minutes works for me.
Tips & Variations
There are many variations possible
- Use full-fat milk instead of semi-skinned
- Replace buttermilk with cream
- Replace vinegar with lemon juice or leave out all together
Serve with
- Scones (ok, this is not as traditional as clotted cream, but it works)
- Cauliflower ‘Pasta’ with Ricotta and Peas
- Bruchetta with tomato and basil, or figs, or strawberries with balsamic and basil or just some lemon zest, olive oil and basil….
afra cooking 
I’ve been thinking about making my own ricotta lately… After seeing this, I am another step closer to giving it a go. I use ricotta in so many of my dishes it seems silly not to!
It is so easy (and tastes so much better!!!!) I am sure you will never buy it at the store again. Enjoy!
ciao! luvFAB blog.
thebestdressup
Thank you so much for dropping by my blog and letting me know that you like it! Great to hear!!
I agree with you. The process sounds as simple as ABC…but why haven’t I ever tried it? I shall try my level best to give it a go. I must find a recipe with ricotta cheese first. Thanks for the inspiration!
Now as coincidence would have it – I have this post for a ricotta strawberry cake that might tickel yoru tastebuds. But really home made ricotta is so good it works on any scone or pancake with a little jam or fruit.