Homemade Ricotta cheese

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Nothing like a homemade cheese! Ever since I made the ghee/clarified butter, I have been thinking of making Ricotta and mascarpone cheese too at home. So here’s my homemade delicious and creamy Ricotta cheese.

I am still contemplating as what to make. I first thought I would make a tart as I have a pack of pastry sitting in the freezer but looks like I my little one is not so happy with a tart!

Anyway, for now I leave you with the recipe πŸ™‚

You need –

Fresh pasteurized milk (NOT UHT) –1 litre

Thick cream – 1 cup

Salt – Β½ teaspoon

Lemon juice – 2 tablespoon

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How to –

In a heavy bottom pan combine the milk, cream and salt. Gently heat through stirring frequently till the temperature reaches 180 degrees on a candy thermometer. It took about 13 minutes here.

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Reduce the heat to low and add the lemon juice. Gently stir till well combined. Turn off the heat and let it sit undisturbed for 10 minutes. The milk and cream will start to curdle and the whey will separate.

Line a colander with cheesecloth and strain the mixture. Let the mixture stand till most of whey has drained. Now gather the corners of the cheese cloth and gently make a bundle and hang the cheesecloth on the tap (as shown in the pic below). Leave this for a couple of hours or till the whey has all drained.

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Enjoy the freshly made cheese! If not using immediately you can refrigerate the cheese in an airtight container for up to 4-5 days.

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15 thoughts on “Homemade Ricotta cheese

  1. I too have tried ricotta and mascarpone at home since both are rarely available in India and the imported ones burn a whole in one’s pocket!
    Lovely pics Rekha…You have captured the light so beautifully.

  2. I never want to experiment in making ricotta cheese at home, as they are easy to get from stores.. But u r inspring me to make some. Well done.

  3. first time here, I made this too, its it amazing how easy to make cheese at home, made mascarpone too, you will love it.

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