Have you ever wanted to make a cheese at home and impress your
friends or dinner party guests? Well now you can VERY SIMPLY!!
Making your own cheeses at home is good fun and allows you to enjoy
your cheese knowing exactly what has gone into it. Some cheeses are
easier to make than others; one of the easiest is ricotta, a soft,
creamy, mild Italian cheese. Ricotta cheese is thought to originate
from Roman times, when travelers stopped in the countryside and
cooked their meals in large kettles over open fires. The literal
translation of ricotta is “recooked”. Ricotta is extremely high in
calcium: one half-cup contains 42% of the recommended daily dose.
It is a fresh cheese, rather than ripened or aged, such as brie and
camembert. Strictly speaking, ricotta is not a cheese but a
by-product of cheese production, but is widely classed as a cheese
alongside all the other popular varieties enjoyed by cheese lovers
all over the world.
To make homemade ricotta cheese, you will need one litre of whole
milk, 1/2 cup white vinegar, a heavy-based stainless steel or
enamel pot,cheesecloth ( or a clean chux cloth), a strainer and a
Before you start on your cheese, rinse your pot with cold water;
this will help stop the milk from scorching. Then, pour your milk
into the pot and put it on a medium heat. Stir the milk now and
then as it heats,keeping an eye out for bubbles around the edges of
the pot. If you see any, check the temperature of the milk; you are
aiming for between 90 and 95 degrees. Take the milk off the heat as
soon as it reaches this temperature, and add the white vinegar
slowly and keep stirring as you add it. As soon as you see the
milk curdling, stop pouring in the vinegar but stir it for a little
Next, wet your cheesecloth and put it into the strainer. Then pour
your mixture through the cloth and strainer. Twist the ends of the
cloth and tie them securely before hanging it over a large bowl.
Let it drain for another two hours, or in the refrigerator
overnight. Your homemade ricotta is then ready to eat;
alternatively, transfer it to a tightly sealed container and it can
be kept in the refrigerator for up to seven days. Ricotta tastes
great in salads and pasta dishes (including lasagna, ravioli and
cannelloni) and is sometimes used in cheesecakes. It is an
incredibly versatile cheese, equally suitable for both savory and
sweet recipes. Ricotta served simply with chocolate shavings or a
dusting of cinnamon is a popular dessert in Italy.
You can add herbs and salt while still warm or use the ricotta in
desserts and then……
Keep being ewenique!