There are so many good reasons for you to be making fresh ricotta. It is super easy to make and you can determine the thickness of your ricotta by adjusting the straining time.
Head straight on to the Recipe For Ricotta ♥
I really wish that everything could be as simple as this home-made ricotta. Two years ago Dave and I had a new satellite decoder installed. Even though it was sold to us with free installation, nothing is really gratis. The cost of the dish and smart LNB is merely added to the monthly installment. This charge does not amount to much and it shows in the quality of the items provided. In December the base of the arm holding up the dish sheared off. Dave took down the dish on the cottage as we no longer use it and replaced the arm. Then the bracket securing the dish broke. Given we actually needed a new dish Dave went and bought one. He got the strongest one available to handle the force of the wind. This was then put up and the LNB positioned for the third time in a month. Not long after that a fierce South Easter wind started blowing and some of our channels stopped working properly.
Today’s inspiration ♥ Recipe For Homemade Ricotta ♥ can be found on Lavender and Lime Click To Tweet
Eventually after 5 days the wind died down. Dave climbed onto the roof, a complicated thing to do, and moved the LNB. This did not fix the problem so once again we had to call our trusty installer. He came out on a Sunday afternoon with his meter and a new LNB just in case. Our LNB had packed in and needed replacing. We have gone for the updated LNB which should hopefully last more than two years. Thankfully this was done without too much hassle. Much like this home-made ricotta. It is so easy to make and even though it might not be traditional, it tastes great.
Click on the links for conversions and notes.
Ricotta
Ingredients
- 240 mls milk
- 120 mls cream
- 2.5 mls salt
- 30 mls lemon juice
Method
- Place the milk, cream and salt into a saucepan and bring to the boil
- Immediately remove from the heat, add the lemon juice and stir gently until it starts to curdle
- Leave to cool
- Line a sieve with a double layer of muslin and set over a bowl
- Pour the curdled milk into the muslin and place in the fridge
- After 20 minutes you will be able to spread the ricotta
- Leave for up to 12 hours for a thicker texture
- Tip the ricotta into a container with a lid and place in the fridge *
- It will keep for 3 days
Notes
Inspiration published on Lavender and Lime February 9:
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- 2015 – Peanut Butter And Choc Chip Cookies
- 2013 – Grootbos Nature Reserve Month Of Love
- 2012 – Biscuits for Valentines Day
- 2011 – Dukkah
Dave and I are overseas in the United Kingdom. We will be back at work on the 13th of February. I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. You can follow our trip by taking a look at our holiday blog.
This Homemade ricotta sounds wonderful, Tandy. Love how easy it is.
PS: There is a lot to catch up, Tandy. I am sure this is gonna take some time to go through everything I have missed. 🙂
It is very easy, and thank for popping in 🙂
Now THIS is cool! One of my favorite desserts is 1/2 cup ricotta cheese, a couple drops of vanilla extract, some honey and a sprinkle of cocoa. How cool would it be to make this from scratch?! – http://www.domesticgeekgirl.com
I’m going to try that when we get home.
I love fresh home made ricotta too. The first time I made it I was so surprised at how easy it was!
It’s perfectly simple ?
Not something I would have thought of making. Woolies often doesn’t have it though so I am keeping this recipe for those times.
That’s exactly why I made mine.
It has been so long since I’ve made homemade ricotta. It is truly a beautiful thing. Thanks for the reminder Tandy.
My pleasure Jem 🙂