Homemade Ricotta

The other day I ran to the store to pick up some ricotta.  My usual brand was not in stock, and the other guy was.  I put a package into my cart and finished my shopping.  Half way through the market, it hit me, what was I doing paying that much money for a mere 6 ounces.  I could make it for a fraction of the cost and it would taste so much better.  Back to the shelving it went.

Making ricotta is simple.  In fact, most of us have all the ingredients in our home right now.  It doesn’t take that long;  about thirty minutes.  And it tastes so much better than buying it at the store.  It is creamy, slightly lemony, and so fresh tasting.  I love that I can play with the flavor by adding different salts or even zest from citrus.

I like to use ricotta tossed with hot pasta and veggies, it makes a wonderfully light dinner.  As well when I am in a bind for something sweet, it makes a lovely dessert;  just add some fresh fruit and a drizzle of honey.  Breakfast time, add some to your pancakes or waffles.  I have even tossed a little with chestnut honey into my oatmeal.

Now go to your fridge, pull out that milk (whole milk that is) and grab a lemon.  You are going to have some fun now…… and can thank me later.

 

If you like this recipe, check these out:

Ricotta – bell’alimento 

Ricotta – shutterbean 

Comments

  1. Barefoot Pregnant And In The Kitchen says:

    seriously… thats all it is?! Will have to make my own from now on!

  2. wow…you make it look so simple.

  3. I love this! I’ve never made homemade ricotta but I feel like it would make me never want store-bought again.

  4. Joan, it really is easy and so good, too! Try it!

  5. i’m with the previous posters… i can’t believe that’s all there is to it! and i just made a dish with store-bought ricotta the other day (it was the only ingredient we didn’t have in the house!). now i know… thanks! and yes, i’ve been shooting as much as i can! i’ll post to the flickr group soon.

  6. I absolutely love homemade ricotta. I made it for the first time a few months ago and have made it twice since! I could eat it on just about everything.

  7. Oh, yum. I love how unexpectedly simple ricotta is and I especially love how BEAUTIFUL you’ve made it look. Something I recently discovered: fresh goat cheese is just as simple! (And amazing) I did a little post over at Good Graces if you’re interested. http://www.good-graces.com/2011/04/handcrafted-chevre.html

  8. Thank you! I just finished writing a grocery list and had put ricotta on it. Instead I’ll make my own when I get home this afternoon.
    I’ve made goat’s cheese almost exactly the same way and it was amazing, but have had a hard time getting my hands on fresh (unpasteurized) goat’s milk ever since.

  9. It must be great eat your own ricotta. Thanks for share

  10. You’re so right! Why buy it when we can make it fresher at home? That’s what I keep telling myself–and promptly forgetting. But I need to do this. I want to! I’m going to. Thanks for reminding me!

  11. Forget later, thanking you NOW!

Trackbacks

  1. […] instead.  To give the dish a little tang, I added zest from one lemon as well I used some of the fresh ricotta we made; both went really well with the […]

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