Friday, September 13, 2019

Ricotta (Recipe and Instructions)

Hi Friends :)

Today I'll show you how very easy it is to make Ricotta cheese. After I started making my own Ricotta, I never bought it from the store ever again, and it's been years now! It's so easy and so inexpensive!

I read this on

"The origins of Ricotta cheese reach back into Latin and Mediterranean history. It is believed to have been created in the Roman countryside as travelers cooked their food in big kettles over open fires. The product was cooked twice to extract the cheese from the buttermilk. The name Ricotta is derived from the Latin word recocta, meaning re-cooked or cooked twice. "

(For a printable recipe, click here)

Yield: About 2 cups


2 liters milk (your choice, but the higher the fat content the more cheese you'll get, so I use whole milk)
1 tsp salt (optional)
1/3 cup lemon juice


1. Heat your milk slowly to 200F.

2. Remove from heat, whisk in the salt. Gently pour in the lemon juice and give it a slow stir for a few seconds. Let stand for 15 minutes.

3. Drain your curds and whey for about an hour in a sieve lined with cheesecloth.

1 comment:

baili said...

looks heavenly to me :)