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!
Recipe
Ingredients
- 2 litres whole milk I used UHT milk
- 1 teaspoon salt
- 4 tablespoon cream
- 4 tbspwhite vinegar or lemon juice
Instructions
- 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 off heat leave 10 mins. Pour into lined sieve drain for a few hours. Keeps 2-3 days in fridge
Rosemary says
Hi Claire
Nice and simple !
Do you think one could use powdered skim milk?
I use it to make yoghurt, using more milk powder than the instructions say to and it makes a good firm yoghurt which I then strain for half a day and voila Greek Yoghurt.
Love your recipes and stories about your life.
Cheers
Rosemary
Claire says
Hi Rosemary. It's so simple! I think the only answer would be give it a go and see? I can't see why not. Thanks so much for your lovely words!
Inspired2cook says
I've wanted to try making my own ricotta. Now you've inspired me to give it a try. :)
Claire says
You'll love it! It's so easy and inexpensive.
Nic@diningwithastud says
Ooh it looks so creay and delicious :) I've made paneer before and was meant to make ricotta out of the whey but had a brain malfunction and threw it out lol. Next time.
Claire says
I saw your paneer post. I've saved it to give it a go. Brain malfunction... I'm going to use that more often. It sounds much better than having 'blonde moments.'
The Café Sucré Farine says
How cool is this? Wow, I'm excited to try this - you always have something fun, interesting and delicious!
Claire says
Thanks Chris! It's so easy and delicious.
Lorraine @ Not Quite Nigella says
Great job Claire! :D Your ricotta looks wonderful! And what did you end up doing with the whey? I'm still using it in baths as it really helps my skin! :)
Claire says
I hate to admit it but after using a little in a smoothie I threw the rest out. Next time I think some relaxing baths are in order.
celia says
So simple! I've never tried making my own ricotta - thanks for the recipe, Claire!
Claire says
No problem Celia thank Lorraine for the original inspiration. I'm going to try out your ricotta gnocci with it. Yum!