To be honest, if I was a total cheese puritan…it’s wrong to call this ricotta. True ricotta is made by using the whey left over as a by product of cheesemaking. But I don’t get to make cheese as often as I’d like, so this is the method that supplies most ricotta in our house.
Making your own ricotta is quick, easy and a massive cost saver. If you think you can’t have cheese because you’re on a budget, you are wrong! This makes 250 grams of ricotta for $1.25. And it takes so little time. There is no reason to spend $6 a tub on this.
No stress what milk you use, UHT, normal, reduced fat all work. If you really had to you could make up powdered milk and use that. It’s the perfect recipe for people a long way from a supermarket or those who are less inclined to shop regularly.
You can easily use this to substitute for store bought ricotta. It is drier. If you want it very wet for some reason, drain it over the muslin for less time.
This is so easy, if you have older children and supervise them well they can make their own cheese!
Are you a fan of ricotta? Try these other ricotta recipes I created:
- Raspberry ricotta pikelets with fresh strawberries
- Sweet ricotta and raspberry tarts
- Ricotta, kale and bacon pasta
Homemade Ricotta
Homemade Ricotta
Ingredients
- 1 litre milk
- 50 mls vinegar
- 1 colander lined with muslin
Instructions
- Bring 1 litre of milk to just before the boil- approx 92-93 degrees if you are using a thermometer.
- Remove from the heat.
- Add 50 mls of vinegar
- Stir twice.
- Leave to sit for 25 minutes in the saucepan
- Pour into a muslin lined colander and drain another 25 minutes.
- Refrigerate or use immediately.
- Makes approx 250 grams.