Heart Of The House

Homemade ricotta

One of the ways to use buttermilk left over from butter making is to make a ricotta style cheese.

Making ricotta style cheese

This cheese is easy to make, tastes really good and so versatile.  I love adding it to salad, mixing it with fresh herbs, garlic and spices for a delicious spread or dips.  What about a healthy dessert – add some fruits and a drizzle of raw honey …….

2 litres of whole milk
1/2 litre buttermilk
1 cup of cream optional (if you want a creamy cheese)
½ teaspoon salt


  1. Combine the milk, buttermilk and salt in a large, heavy-bottomed pot.
  2. Heat the milk to a gentle simmer, stirring occasionally to prevent scorching at the bottom.
  3. When it reaches 80  deg. C, it will start to curdle. Give the milk one last stir, scrape up any bits stuck to the bottom, and turn off the heat.
  4. Let the pot sit there, undisturbed, for at least 10 minutes.
  5. The soft white curds will separate from the whey.
  6. Place a colander over a big bowl.  Rinse and wring out a double layer of cheesecloth and place it over the colander..
  7. Using a skimmer, gently lift off the curds into the colander (slowly so as not to break the curds too much), leaving as much of the whey behind.
  8. Let the cheese drain for about an hour depending how thick you want the ricotta to be.
  9. Pack the ricotta into a covered container and store in the refrigerator. It will keep for about a week.

I use the drained whey to soak grains and feed them to my chooks.

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