Ricotta Cheese Recipe

This Ricotta Cheese recipe is one of the simplest and most satisfying things you can cook with just four ingredients. You won’t ever want to eat store bought ricotta cheese again. It is especially delicious when the curds are still warm and you can use our crackers – salt & seed go well – for scooping a sample directly from the cheesecloth. Yum.

Our Ricotta Cheese recipe involves gently warming milk and cream together with a little salt. Once the mix reaches the right temperature you add lemon juice and:  hey presto! The soft curds seem to form like magic. The cheese is the drained in a cheesecloth or piece of muslin before it is ready to eat. It’s that easy. Don’t forget to use the leftover whey that has separated from the curds in your baking or add it to soups and smoothies for extra creaminess and protein. There’s no waste!

We like to eat our homemade ricotta cheese plain or flavoured with herbs like thyme or fresh chilli. It’s also delicious as a sweet indulgence. Serve it in a bowl topped with honey and chopped walnuts or flaked almonds and don’t forget the crackers!

Ricotta Cheese Recipe

This Ricotta Cheese recipe is one of the simplest and most satisfying things you can cook with just four ingredients. You won't ever want to eat store bought ricotta cheese again. It is especially delicious when the curds are still warm and you can use our crackers - salt & seed go well - for scooping a sample directly from the cheesecloth. 

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Appetizer

Cuisine American

Ingredients

  

• 2 litres full cream milk
• 250 millilitres pure cream
• 1/2 teaspoon salt
• 3 tablespoons lemon juice

Instructions

 

• Line a large strainer with a double layer of muslin (cheesecloth) and place it over a large bowl.
• Add the milk, cream and salt to a large saucepan. Slowly warm over medium-low heat, stirring occasionally to stop the milk from catching on the bottom of the saucepan.
• When the mix reaches a gentle boil (about 15 minutes), turn the heat down to low and add the lemon juice. Stir a few times to distribute the juice. You will see small curds start to appear fairly quickly. Remove from the heat and allow to sit for 10 minutes, during which time the curds will fully form.
• Pour the mixture into the lined strainer and let it drain for about 1 hour. The curds will collect in the muslin and the whey will drain through to the bowl.
• Chill the ricotta cheese in an airtight container in your fridge. It will keep for 2 - 3 days.

Keyword Cheese