Homemade Ricotta

Perfect in vegetarian lasagna.


2 L whole milk
1 tsp sea salt
2 Tbsp white vinegar
2/3 cup heavy cream
More salt to season

Heat the milk and the salt over medium heat in a large heavy-bottomed pot until it comes to a gentle boil, stirring frequently. Remove from heat and immediately add the vinegar. Allow the milk to curdle. This will happen quite instantly. Allow it to continue curdling for about 5 minutes. Strain in a cheesecloth-lined fine sieve. Once it’s cooled a bit, squeeze out as much whey (liquid) as possible, tie the cheesecloth in a knot at the top and hang from the tap or tied to a wooden spoon suspended over a bowl to let it drain. Once it’s cool enough to handle, squeeze out as much liquid as possible. Pour cheese into a bowl and flake apart with a fork. Add the cream and season with more salt. Add herbs, lemon zest or spices if you like.

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Having lived on the West Coast all her life, Rebecca made the move from Vancouver to Vancouver Island in 2004 to pursue her love of fine food and expressive portraiture. A food and lifestyle photographer, her work can be defined ...

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