Homemade ricotta for cheesepalooza #1
The minute I saw the announcement from Valerie from A Canadian Foodie, I just knew I couldn’t resist. Hey, I am Dutch after all, right? The country where people are called by the nickname of cheeseheads, so how could I not try and make my own cheese? It sounded daunting and I was a little scared but thankfully the first challenge this month was fairly simple; making your own ricotta.
I had made mascarpone before a couple of years ago and was surprised really at how incredibly good that tasted. So I figured; if I can do mascarpone, then sure I can do ricotta too! The process itself is pretty straightforward. I chose to use a recipe that Valerie had posted about in june of this year which seemed to be perfect in quantity and effort involved. The other recipes where with quantities such as 16 cups of milk and while I love ricotta, I am not sure how I could ever devour so much. Ofcourse I could divide the qty’s to come up with smaller amounts but I am never sure if that can be done without effecting the chemical balance of things to happen. So I chose the simple option.
My first task was to get myself some cheesemaking stuff. Although I didn’t use it I still want to make ricotta at some point using citric acid instead of lemon, so I found a great source very close by where they have everything I can possibly need for cheesemaking (or winemaking for that matter) I opted to buy the starter kit, which has little moulds too which I am sure will come in handy at some point.
I used raw milk which I know is not readily available everywhere but you can use regular full fat milk too for making this. Bottomline is that for making ricotta you really don’t need any special stuff so you’re good to go if you have a thermometer, a cheesecloth, milk and some heavy cream. And lemon ofcourse.
You pour the milk and the cream in saucepan and then start very slowly heating it up to 80 C. So far so good. The heating took a loooong time (especially since I was standing next to the pan keeping a close eye on things!) and I think it was about 30 minutes before it reached 80 C. As soon as the liquid is at the right temperature you add the lemon and stir once to incorporate it. You can immediately see it start to work it’s magic. But don’t be tempted to touch the pot at this stage. Just let it sit, covered in foil for 30 minutes before moving on to the next step which is straining the curd through your prepared cleesecloth.
You can let it rest for 1 or 2 hours and see if you like the consistency. I let mine drain for about 1,5 hours I think (the bell rang and then I got into a conversation so not entirely sure if that was 1,5 hours exactly.) and it was pretty firm by the time it was finished.
Put it in the fridge (covered in clingfilm) and then today I went to play with the flavor to see what I would like.
I made a sweet and a savory version and if I have to pick one I think I’ll go with the sweet one as that was just totally worth the effort of making this. The savory version I made with parsley, olive oil, salt and chopped pistachio’s. The sweet one I made with pomegranate and honey. Had both on toast for breakfast!
Now Valerie asked us to give you tasting notes on the flavor of the ricotta so while that is not my strong point; here are my observations for this wholemilk ricotta
- Appearance: creamy and not too coarse. Looked a lot like creamcheese. Once cooled it became rather thick
- Nose (aroma): not a big or obvious scent to this
- Overall Taste: A slight bit of lemon coming through, very creamy texture and well, just plain delicious
- Sweet to Salty: It was more on the sweet then on the salty side
- Mild (mellow) to Robust to Pungent (stinky): Very mild
- Mouth Feel: (gritty, sandy, chewy, greasy, gummy, etc.): smooth, silky texture. A lot less grainy then the regular ricotta I get in the store here.
Homemade ricotta
Looking back I should have probably made double this as I like it so much but the good thing is I still have leftover milk.
For my savory version I used chopped parsley, olive oil, salt and chopped pistachio nuts.
For the sweet version I added pomegranate seeds and honey.
Ingredients:
- 1 cup heavy cream
- 3 cups whole milk ( I used raw milk)
- 3 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon salt
- thermometer
- cheesecloth
- sieve
Directions:
- prepare lemon juice
- cover sieve with three to four layers of cheese cloth set over a big bowl to catch the whey
- measure milk to pot or TM bowl (if using the Thermomix); add salt
- heat slowly to 80 degrees C stirring to ensure milk will not stick to bottom of the pan; for Thermomix: set time to 15 minutes, temperature to 80C and speed 2-3
- take off heat immediately; add lemon juice and stir only once to incorporate
- do not move the pot or bowl; cover with plastic wrap and let sit for 30 minutes
- using a slotted spoon place curds into the sieve covered with cheese cloth or pour curds very gently into the sieve
- sit for 1 to 2 hours to strain, depending upon desired consistency
- scrape into a serving dish and serve drizzled with a fruity olive oil and sprinkled with Fleur de Sel or Maldon Salt; will keep 4 to 5 days tightly covered in the fridge
Recipe by Valerie Lugonja
This post is part of the Cheesepalooza, organised by Valerie of A Canadian Foodie, Deb from Simple Pleasures, Ian from Much to do about cheese and Addie from Is that so?
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
Wonderful photos, Simone! It’s so great that we can make ricotta at home!
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Simone (junglefrog) — August 7th, 2012 at 08:09
I know and so easy too!
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Great clicks and delicious looking spreads! I’ve never made my own ricotta (mascarpone and clotted cream yes), but would love to try.
Cheers,
Rosa
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Simone (junglefrog) — August 7th, 2012 at 08:10
It’s fairly similar to making mascarpone (quicker) so I’m sure you’d love that too Rosa!
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Ohhh… I can’t wait to make this! (I also subscribed to A Canadian Foodie’s blog. Thanks so much for sharing!)
I grew up on a dairy farm but *blushingly* confess I have never made cheese before. I am making my own buttermilk right now, does that count? After seeing your ricotta on toast photos this is definitely next!
Off to find a cheesemaking starter kit. Oh, I am SO EXCITED!
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Simone (junglefrog) — August 7th, 2012 at 17:05
Great Janet. You should join in the cheese making fun too… Nothing wrong with never having made cheese yourself. I actually always thought making it would be much harder then it really is. But then I have only done this ricotta and mascarpone so to soon to tell probably. And sure making your own buttermilk counts too!
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I love the texture of homemade ricotta. I usually like mine a little on the looser side, so i don’t let it drain for very long. It makes the most amazing creamy sauce for pasta!
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Simone (junglefrog) — August 7th, 2012 at 17:06
i think I probably would have let mine drain for a shorter period of time if I had not gotten distracted by the doorbell..
And yes this would be perfect in pasta! I use ricotta for pasta based sauces quite a lot actually.
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Beautiful pics and the flavor combinations sound amazing! I still have to pick up my supplies but I am eagerly anticipating the first bite of my own ricotta!
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Simone (junglefrog) — August 7th, 2012 at 17:07
Can’t wait to see how your ricotta turns out Misty!
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Simone,
I have only made mascarpone and paneer in home, ricotta I haven;t tried though. I will try as it is simple recipe.
I like that pomegranate ricotta.
By the way what i used for body soap in Japan, is shampoo with conditioner until my friend showed me the other one.
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Simone (junglefrog) — August 7th, 2012 at 17:08
Ah… well that is not such a bad mistake then…
Shampoo and conditioner is not shockingly different.. Haha. I was thinking you had used something very unshower like… 
I still have to make paneer too. Maybe I’ll try that next once my book arrives!
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Like your tasting notes. I think I would like the savory version as I do so love pistachio nuts.
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Simone (junglefrog) — August 7th, 2012 at 17:10
I liked both a lot! But the sweet one tasted so surprisingly good with the burst of juice of the pomegranate… Really good! O and you could add some of your beautiful figs in there as well!
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Pomegranate arils! I would have never thought of that pairing, but now that you say it, it makes so much sense. Okay, that settles it: I’m whipping up a batch of cashew ricotta asap and trying it out for myself.
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Simone (junglefrog) — August 7th, 2012 at 17:11
Cashew ricotta, now that sounds oddly interesting too. Maybe I should give vegan cheese a go too once I am in the whole cheesemaking business..
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PS, I don’t know what you’re talking about, claiming to not know how to style food. Please! These are immaculate works of edible art right here!
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Simone (junglefrog) — August 7th, 2012 at 17:11
O you’re sweet Hannah..
I have my moments, but there are also plenty of times when I struggle and struggle and struggle…
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Yes, I love the explicitness of your tasting notes also, thanks! Haven’t made ricotta for ages and you have made me put it down on my ‘to do’ list for after the Olympics [Hmm, getting to be a long list by now
!]. And I am definitely the gal for the savoury version!!!
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Simone (junglefrog) — August 7th, 2012 at 17:12
Ah… good thing I don’t watch sports as I am left with so much leftover time..
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Didn’t know making my own ricotta is quite simple.
I love how you use it on the toast with pom seeds. Simply gorgeous.
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Simone (junglefrog) — August 7th, 2012 at 17:03
Thanks Amy! Really, it is quite simple… Give it a try!
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I am so glad you posted this! I love making cheese, and am going to join the challenge! Looks like fun!
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Simone (junglefrog) — August 7th, 2012 at 17:02
Yay! Glad to know you’re joining too Jane! Can’t wait to see what you come up and yes, it is a lot of fun!
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Wow, Simone! I knew your photos would be tantalizing! I didn’t expect you to say that the pomegranate and honey was that delicious. It is on my list to try, for sure! I made an herbed cheese similar to Boursin with mine that I will be posting soon that is TO=DIE-FOR!
Jane signed up, too, thanks to you and your post – so we have a new member!
You are so lucky that you can use raw milk! MMMMMM! That would be spectacular.
Yeah!
Off to buy pomegranates!
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Simone (junglefrog) — August 7th, 2012 at 17:01
O yes… i think that pomegranate and honey combo was my all time favorite really. You’re gonna love it.. Well I know I did. Great that Jane signed up too, the more the merrier! (and well, sorry for all that confusion on my part… )
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YUM!! We have made our own cheese too. I have never tried to make a sweet one though and love that honey/pomegranate combo Simone. Your descriptions are fabulous – I can taste it – every bite.
Lovely photos as always xx
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Simone (junglefrog) — August 8th, 2012 at 06:46
You should really try that sweet version Mona. It’s so good that I’m thinking of making some more!
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omg, stunning! I especially love the photo with the pistachios!
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Simone (junglefrog) — August 8th, 2012 at 06:46
Thanks so much Olga!
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I’ve made ricotta with my mother-in-law in Italy and while she was visiting here. Although she did say it is not the same making it here as it is in Italy. I had to argue with her because I adored either ricotta she made. And that’s a problem and why I probably don’t ever make it. Yours looks so good!!
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Simone (junglefrog) — August 8th, 2012 at 07:48
I am sure there are differences to how the Italians make it… I’ve also learned that normally ricotta is not made from whole milk but from the by product of producing cheese so that might have something to do with the fact it is different. Would be interesting to try those side by side!
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I have been tempted for a while to make mascarpone at home and now you are tempting me to make ricotta. I have to say .. making ricotta is almost like making Paneer
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Simone (junglefrog) — August 8th, 2012 at 06:47
See now I just have to go and make paneer too! Am curious to find out what the difference is in both!
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I need to make homemade Greek yogurt, and now homemade ricotta:-) I love the idea of homemade! Your recipe sounds actually pretty easy, I love that:-) This cheese addict is pretty much in a happy place right now:-) Hugs, Terra
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Simone (junglefrog) — August 8th, 2012 at 06:48
As one cheese addict to the next…. Make this Terra! It’s good!!!
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all I’m missing is the thermometer… unless a meat thermometer would work?
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Simone (junglefrog) — August 8th, 2012 at 07:42
I guess that should work as well although I haven’t tried it with a meat thermometer. But it registers heat so I’d think it would be ok to use!
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I make my own Paneer (Indian cheese) and it’s more or less follows the same procedure. I’ve also made homemade quark and I can understand how divine it must taste. Have you ever tried baked ricotta? You must it’s divine, i drizzle it with nuts and add fruit – lovely! Love this!
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Simone (junglefrog) — August 8th, 2012 at 13:03
I want to make paneer too as I keep hearing people mentioning it and I have never even tasted it. Yes, I have tried baked ricott and totally loved it. I had it with roasted tomatoes but pairing it with nuts and fruits sounds pretty good to me too!
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Making your own ricotta! How cool is that? I love the consistency & the look of it all! Looks very tasty!
Cool shots! too!
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Simone (junglefrog) — August 8th, 2012 at 13:03
Thanks so much Sophie!
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Wonderful! It is a little bit like working in a lab – isn’t it? Last year I bought a book in france about making different kinds of yogurts and cheeses at home and since then I am obsessed making cheese.
Nice behind the scene shoots and a yummy recipe for the ricotta.
warmly, Sandy
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Simone (junglefrog) — August 8th, 2012 at 17:00
It is like working in a lab! I can’t wait for the next cheese and am already thinking of what to make with the extra milk I still have… I am thinking it will be paneer next. Apparently similar to ricotta but Indian flavored!
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Thanks for sharing this ricotta recipe. I’will try to make it. The toast with pommegrante looks simple delicious
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My wife’s restaurant makes ricotta all the time. When I found out how easy it was I was surprised that more people weren’t doing it at home. Great post and, as always, lovely pictures. Ken
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Simone (junglefrog) — August 10th, 2012 at 23:08
I can still remember making the first batch of mascarpone and wondering why on earth no one ever told me how incredibly easy that was!
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For somebody with a mild case of lactose intolerance, I cannot say no to cheese. I guess I will have to try this soon.
Hmmm, cheese…
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Simone (junglefrog) — August 10th, 2012 at 23:05
O I would have to have lactose intolerance! Glad to hear yours is mild… And yes this is definitely a good one to try!
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Beautiful photos!!
We actually ate ours up before we could add any interesting mix-ins like you did. I’m going to have to make it again soon.
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Great post and beautiful photos. I found the ricotta quite challenging to photograph but you have been very creative!
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Beautiful pics and a great post. We enjoyed our ricotta with homemade preserves, but I love your savory version with pistachios.
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I love love love your flavour combinations! Not only do they sound wonderfully tasty but they are visually striking as well. I’m looking forward to see your upcoming Cheesepalooza posts!
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Simone (junglefrog) — September 13th, 2012 at 17:34
Thanks so much Christine! Love your flavors too! Just gotta make me some more ricotta now!
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