Homemade Ricotta

Preparation time
5 mins
Cooking time
25 mins
Difficulty
Easy
Serves
1 people
Meal course
Bits 'n' Bobs
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Homemade Ricotta
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I call this homemade “Ricotta” (Insert: both sets of raised index/middle fingers in a downward/upward finger bounce whilst saying this) because, this is technically not ricotta – Traditionally ricotta is made from whey.
You will however get the exact same result as a store bought fresh ricotta (cut from the wheel people, not from a tub) and unless you are a cheese expert, you’d likely never know the difference.
This is so easy, you will never go back to buying store bought again… I promise!
Just be sure to use an Un-Homogenized good quality, full-cream fresh milk. It pays to source the best you can and spend the extra couple of dollars for a superior final product. I like to use Fleurieu Milk Company, Tweedvale or Paris Creek.

INGREDIENTS:
2 ltrs Un-Homogenized Full Cream Milk
1/3 cup of White Vinegar
1 tsp Salt

NOTE: This recipe makes about 375gms of fresh cheese

  1. Place the milk into a large, non-stick heavy based saucepan and place onto a med/low flame. Using a thermometer (if you have one) or by sight, bring the milk slowly up to 80°c without stirring. If you are using sight only, it will come to this temp just before simmering - The milk will have a film and be just starting to stir and bubble around the sides.
  2. Once at temperature, turn the heat off and pour in the combined vinegar and salt. Stir twice very gently (making sure not to disturb the bottom of the pan, as it will have cooked milk stuck to it) then leave the pot for 10 minutes to rest.
  3. Once the milk has rested, pour it into a colander lined with cheesecloth (or a clean unused chux will do the job) and leave to drain for 5 minutes. Then transfer the cheesecloth clad ricotta to a small bowl and place in the fridge to cool until ready to use. Viola! Fresh cheese yahooooooo!!
  4. Tip: The Ricotta will firm up immediately once cool and will get firmer overnight, so if you are using it for a stuffing leave it for longer.
  5. Tip: For a different flavoured cheese, you can substitute the Vinegar for freshly squeezed Lemon Juice.
  6. Tip: I ALWAYS use a non-stick saucepan. Have you ever tried to clean burnt milk off a standard finish...? Not pretty.

2 comments

  1. Mike said on August 25, 2015 Reply
    Want to give this a try, does the vinegar or lemon juice then curdle the milk so you don't just have fluid pouring thru the cheese cloth? Thanks Bree!
    1. Bree May said on August 25, 2015 Reply
      Hi Mike. Yes, that's exactly what it does. The acid works as a natural curdling agent. When you allow it to rest, the whey will fully separate and after transferring to the lined colander, you will be left with only solids. The resulting cheese can be used for sweet and savoury dishes. I hope you enjoy!! Bree

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