Homemade ricotta

all details

Making your own ricotta might seem a big commitment, but it's actually a pretty simple and really quite rewarding process. Use it on fresh bread with salt flakes and a drizzle of good oil; on grilled bread with roasted peppers and olive paste; in pasta; with figs, or a dried fruit compote and floral honey for breakfast; crumbled over a lentil salad; spread on a platter with blanched spring-fresh broad beans and peas, torn mint and a good drizzle of peppery oil.

Homemade ricotta.
Photo: Marcel Aucar

Ingredients

4 cups full-cream milk

1 cup buttermilk

1/2 tsp salt

Method

1. Add the milk, buttermilk and salt to a saucepan and heat until just under the boil. Turn the heat right down so that it simmers very slowly for five minutes, then turn off the heat and stand for 10 minutes.

2. Line a large strainer with a few layers of muslin and stand over a large bowl. Spoon the curds into the strainer and set aside to drain for an hour or so. You can now use the ricotta, or refrigerate for later use. For a firmer curd, leave the ricotta in the muslin and squeeze out the moisture regularly over a few days.

TIPS

1. Regular milk works perfectly well for this recipe, but an organic, unhomogenised milk makes fantastically creamy and delicious ricotta.

2. You can easily multiply this recipe if needed, but only make enough to last you a few days, as it's best fresh.

3. Don't throw out the leftover whey. It can be used for lacto-fermenting vegetables, in breadmaking, or for adding to soaking legumes and grains, which can help to  make them more readily digestible and nutritious.

* The original recipe stated the yield as 300-500gm. This has been ammended.

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  • Main Ingredients - Cream/Milk
  • Cuisine - Italian
  • Course - Snacks, Breakfast/Brunch
  • Occasion - Picnic, Dinner Party, Afternoon Tea

3 comments so far

  • Help! What did I do wrong? I followed the instructions to a tee, but the recipe yielded only 160grams.

    Commenter
    Jbee
    Location
    Date and time
    October 13, 2014, 10:21AM
    • Hi Jbee, we have consulted Karen Martini, who says there can be some yield variance depending on the milk used. However five cups (total) of full-cream milk and buttermilk should generate 300-500g of ricotta (using cream in addition would yield more). Karen yielded the best results using a full-cream, unhomogenised, organic milk but says there can also be variations based on the acidity of the buttermilk, taking the temperature too high or not standing for long enough for all the curds to form. Another way to increase yield may be to slowly pour the curds and liquid through the muslin rather than spoon the curds into the strainer. Please let us know if these tips help improve your yield.

      Commenter
      Goodfood.com.au team
      Location
      Date and time
      October 17, 2014, 10:22PM
  • I followed this recipe, use the recommended items for best results, and was poorly rewarded. The quantity of ricotta was good but the quality was mediocre. Not really creamy and a little dry. It tasted more little the awful ricotta one buys in tubs at the supermarket. Lesson - simply buy the freshly made from the deli or vacuum sealed in a basket - especially Paesenella brand which is just heaven. Sorry- as an Italian - this ricotta is not good.

    Commenter
    Dan
    Location
    Surry Hills
    Date and time
    May 13, 2015, 11:21AM

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