Home-made ricotta recipe using fresh milk and cream

You don’t need to attend a fancy cheese making class to learn how to make your own ricotta. Here’s how to whip it up in under an hour.

Channel your inner Italian nonna with our easy version of this traditional cheese.

With just four ingredients, you can enjoy fresh, creamy curds with a light delicate flavour.

How to make it

Heat 2L milk, 1/2 cup pouring cream and 1 tsp salt in a saucepan over high heat until mixture just comes to a simmer.

Gently stir in 1/3 cup fresh lemon juice – don’t stir it too much as this toughens the ricotta.

Simmer the mixture for 2 minutes or until it curdles. Set aside for 10 minutes to allow the curds to settle onto the surface.

Working in small batches, slowly pour through a fine sieve lined with a double layer of muslin – wait for each batch to fully drain before you add the next batch. Transfer the solids to a bowl.

Store in the fridge for up to 3 days.

Don’t stir it too much as this toughens the ricotta.

Try these ideas

Toss ricotta through cooked spaghetti with extra virgin olive oil, chopped fresh chilli and chopped garlic.

Stir ricotta through pancake batter and make little fritters. Top with bought pesto and shredded smoked chicken for a smart canapé.

For a classic Sicilian pastry, sweeten ricotta with icing sugar and stuff into bought cannoli shells.

For more recipe ideas, go to taste.com.au or check out the Taste Test Kitchen now.

Originally published as Home-made ricotta recipe using fresh milk and cream