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How to make homemade ricotta cheese
A super easy recipe with only 2 ingredients that you can use on its own or in so many different recipes from lasagne to desserts
Equipment
- muslin/cheesecloth, digital or jam thermometer
Ingredients
- 1 lt milk whole milk not UHT milk
- 1/2 lemon juice
- 1/4 tsp salt optional
Instructions
- Heat the milk to 82C and stir in the lemon juice and salt if you are using it
- Cover and set aside at room temperature for 15 minutes or up to 12 hours
- Scoop off the curds (reserve the whey for other uses)
- Put curds in a sieve lined with muslin/cheesecoth and let any whey drip through
- Use immediately or cover and press down with weight and leave in fridge overnight to make ricotta salata which is a firmer version of the same creamy cheese
Video
Notes
This recipe for homemade ricotta cheese made 225g
The whey can be frozen to use at a later date to make scones etc or use it in your bath to soften the skin.
The homemade ricotta will keep in the fridge for up to a week.
Nutrition
Calories: 4kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 582mgPotassium: 17mgFiber: 1gSugar: 1gVitamin A: 3IUVitamin C: 6mgCalcium: 2mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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