• Partnered with
  • Quick
  • Makes 400 Grams
  • 10 mins prep
  • 5 mins cook

Homemade ricotta

Homemade ricotta

Homemade ricotta, milk recipe, brought to you by Woman's Day

Ingredients

Homemade ricotta

  • 2 L full-cream milk
  • 1/3 cup cream
  • 1/3 cup white vinegar or lemon juice,
  • salt, to taste
  • 2 tbsp parsley, mint or chives, finely chopped
  • lavash, to serve (optional)

Steps

Homemade ricotta

  1. In a large saucepan, combine milk and cream and place over a low heat. Insert thermometer into mixture and heat to 90°C. Do not allow to boil.
  2. Add vinegar or lemon juice and stir twice to combine (over-mixing results in tough ricotta).
  3. Remove from heat. Cover with a clean tea towel and set aside 10-15 minutes, until mixture separates into firm white curd and clear-yellow liquid whey.
  4. Line a sieve with fine muslin and place over a large bowl or sink. Gently spoon curd mixture into sieve, draining off whey.
  5. Gather corners of cloth together. Tie with kitchen string. Place in sieve or hang in fridge 1-2 hours (see tip) to drain excess whey.
  6. To serve, add salt and herbs to ricotta to taste.

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Average rating

5 ratings
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