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Homemade Ricotta Cheese | Milkbottle

Homemade Ricotta Cheese

Homemade Ricotta

Homemade ricotta cheese. It’s incredibly easy and delicious to make your own ricotta.

What you need to keep in mind is the temperature of the milk, which is supposed to be about 90-93 ̊F. Adding some cream to the milk will make a creamier ricotta.

The lemon acid makes the milk separate, similar to when using rennet in cheese production. When the milk separates, the whey is trickled through a scrim for a few hours. The longer it trickles, the drier the cheese becomes.

Since the ricotta is neutral to the taste, you can flavor it with almost anything like herbs, honey, grated orange or lemon zest, garlic and ramson. To decorate add petals like marigold, viola, dandelion, gillyflower or rose.

 

Recipe
Homemade Ricotta Cheese

About 1 cup ricotta cheese
4 cups milk
1 cup cream
2 small, organic lemons

Let the milk simmer to 93 ̊F. Remove from the stove and squeeze the juice from the lemons into it. Stir gently.
Pour the milk into a scrim and let the whey trickle for about an hour.
Tie the fabric into a bag, hang it up and let the remaining whey trickle for 10-15 minutes.
The longer the cheese drips off the dryer it will be.
Let the milk simmer to 93 ̊F.
Remove from the stove and squeeze the juice from the lemons into it.
Stir gently.
Pour the milk into a scrim and let the whey trickle for about an hour.
Tie the fabric into a bag, hang it up and let the remaining whey trickle for 10-15 minutes.
The longer the cheese drips off the dryer it will be

Image: Susanna Blavarg via Taverne Agency. Recipe: Elisabeth Johansson

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