Tuesday, March 27, 2012

ricotta cheese - a recipe

Ok, confession time...  Today I have not done any laundry, cleaned the bathrooms, picked up toys or washed my hair, but I have done other very important stuff.  After I finished work this morning, I prepared mixed seeds for making sprouted seed spelt bread, bottled my latest batch of ginger beer, made a batch of rye bread dough, made yoghurt, cooked a delicious warm potato salad with speck, peas and cauliflower, thrifted additions to my silver spoons collection and drum roll please...... made my own ricotta cheese!! 

You might well be thinking "crazy lady, why do it?" (sometimes I think that too!) but making stuff makes me happy.  And this stuff is interesting for me to learn how to do, nutritious for me and my family and is really satisfying to complete.  And I love sharing what I have learnt with you. 
Plain and simple!!

Back to the cheese.  I made spinach and ricotta lasagne the other week and around about that time I came across several recipes for homemade ricotta.  Like I typically do, I thought "I can do that". 

So here it is.  My homemade ricotta cheese.

Heat ingredients until almost boiling.
Line colander with muslin.
Draw the edges in and hang to drain whey.
The drained curds - creamy, fresh ricotta cheese.
The whey.

Save the whey for cooking. Use it anywhere you would use milk.
Some of mine will become crepes, yum!!

2lt whole milk (I used unhomogenised Ashgrove Farm milk)
1.5cups buttermilk or 3Tb lemon juice
1 tsp salt

Mix all in large saucepan.
Bring to just under the boil on medium heat. 
Watch closely as it gets nearer to boiling and take off heat just as the first bubbles start to break.
Line a colander with a couple of layers of muslin and set this over a big bowl.
Ladle the curds (solids) and whey (liquid) into the fabric.
Draw edges together and let drain for about 20min.

Have you made your own cheese?  How did you go?

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  1. Great, great post! It’s something I have never thought about, really, but it makes a whole lot of sense. Thanks for sharing
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    1. Thanks sheena. I hope you get to give it a go sometime! Thanks for stopping by!

  2. When I saw the price of mascarpone (needed for my fiance's favorite Cassata Cake) at $11.90 a pound, I knew I had to try making my own.

    Nailed it on the first try. Can't wait to try ricotta next. (found you on the Frugal Ways bloghop). Thanks for sharing!

    1. Marscarpone is on the list to try. Is your recipe available to share? Thanks Jill

  3. Great recipe! We used to make this ou tof goat's milk back when we had goats and called it paneer. Everybody loved it!

    1. Oohh! I just got my hands on some goats milk!! Great idea, thanks Elise.

  4. lovely! you know you can soak your' nuts in whey to reduce the physic acid content - also great sauerkraut starter!!

    1. Yes, and also soak brown rice to break down the phytic acid. Very good stuff that whey. Never toss it!! Thanks for dropping by Liberty.

  5. Thanks Nona for posting your links at Scratch Cookin' Tuesday. I appreciate it!

  6. Stopping by from the Frugal Days, Sustainable Ways Wednesday Blog Hop! http://queenofsavings.com

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