Homemade Ricotta


Guest blogger Jessica from Beauty Marks again.

I adore ricotta cheese – could eat it out of the container. But why do that when you can make your own? It’s actually far easier than you think, and the end result is sublime. You can use lower-fat dairy products if you want, but for best results, go all the way with full-fat.


Homemade Ricotta

2 qts whole milk
3/4 cup plain yogurt; I used Bellwether Farms sheep’s milk yogurt, but you can use Greek or regular yogurt
Optional: 1/2 cup heavy cream
2 tsp lemon juice
1 tsp salt

Line a strainer with two or three layers of cheesecloth and set it over a big, deep bowl.

In a large pot, bring all of the ingredients to a boil, then continue to let the mixture boil gently for one to two minutes, whisking occasionally.

Remove from heat and let it sit for up to around 30 minutes. Don’t expect it to look pretty.

Pour the milk mixture into the strainer and let drain for 15 – 30 minutes.

Lift the cheesecloth up and squeeze out excess liquid from the curds.

Enjoy this any way you’d normally use ricotta – including eating it plain with a drizzle of olive oil. It won’t keep long in the refrigerator.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s