Search

You Gotta try this Ricotta

Life is too short for fake butter or packaged cheese people, there's just something about creamy delicious homemade cheese that makes me happy on the inside, I like to pretend i'm living on in the countryside in Italy in my little tiled roof cottage - like the movie "Under the tuscan" sun except my version is all about the cheese not the wine.


Milk, lemon juice, a cheesecloth and about 30 minutes is all you need to become an amateur fromager - fancy French word for cheesemaker. so over these eid holidays try this simple recipe and add a new skill to your dossier.


Lets start with what your going to need and where to find it here in Dubai!


  1. A cheese cloth - I prefer a cheese bag really is easier to handle, try this one I found on amazon is really easy to use and to clean after, you can also use it for your nut butters etc.

  2. Handy food thermometer - try this one from amazon its super handy works with meats as well.

  3. A nonstick heavy bottom casserole pot, if you use a normal vessel there are chances the milk will stick and give a grainy brown cheese.

  4. Full cream fresh milk, not the UHT (the process changes the structure of the milk and the cheese won’t separate) milk that comes in packages use only the fresh one.

  5. Lemon juice - juice about 2 or 3 lemons in a cup and set aside.

  6. salt or stevia drops to taste - depends on what you want to use it for sweet or savory.


The process


  1. Pour the milk into your pot add your salt or stevia drops and get it gradually warm up to 200°F. the milk will start getting foamy and rising to the top, remove it from the gas if it starts to boil, remember we need it to be at 200°F use your thermometer to keep checking.

  2. once it reaches 200°F take it off the gas add in the lemon juice and stir gently, try not to scrap the bottom of the pot when stirring as you might scrape off some of the milk that sticks to the bottom and you don’t want that in your cheese.

  3. cover the pot and let it sit for 10 minutes. During this time your milk will be forming 2 teams, a yellow watery whey and your lovely creamy ricotta.

  4. open the pot and check your milk, if you feel like there’s still some unseparated milk then go ahead and add some more lemon juice, stir and close the pot again, but do not boil the mixture.

  5. once you see a yellow watery whey strain the curd with your cheese cloth, I use a colander underneath storage support my cheese cloth when pouring. (save some of the whey for later)

  6. hang up your cheese cloth for 10 to 20 minutes depending on how dry you want your Ricotta, I prefer it a little creamy to be honest so I take it out in 10 minutes.

  7. if you feel like your cheese got too dry add some whey back into it and viola! creamy ricotta!

My simple Keto sweet indulgence


whisk some ricotta (with sweet drips and a pinch of salt-with a hand held beater) pipe it into a cup add chopped strawberries and enjoy!




Let me know if you tried this recipe in the comments below!


16 views

Recent Posts

See All