RICOTTA CHEESE / HOMEMADE QUEEN. - Frabisa's Kitchen Frabisa's Kitchen

  1. Is it worth making ricotta or cottage cheese at home?
  2. What do we need to make cheese at home?
  4. Other recipes to eat well

The RICOTTA either CURD it is simply the easiest cheese To do it, doing it at home only requires will, no technique or great knowledge.

Is it worth making ricotta or cottage cheese at home?

However, making this type of preparation at home does not seek so much savings but rather the personal satisfaction of seeing how the miracle of having almost a kilo of cheese occurs when a while before we only had milk.

What is not in doubt is that the quality of the result is incredible, we have a very unctuous, rich cheese, full of flavour, ideal to take with honey, quince, to use as powerful fillings and with personality.

On the other hand, we can let our tastes fly and make a special ricotta and enrich with garlic and onion powder, oregano, a pinch of chilli, parsley, even paprika.

What do we need to make cheese at home?

No special "equipment" is needed, you will only need a kitchen strainer, the one you use for pasta and a cotton kitchen towel, with that you will be able to manage to make this cheese.

Of course, if you have a kitchen thermometer, that would be great, but if you don't, I'll also explain how to do it.

I got the ingredients for this recipe from GIRLMy reference supermarket where I find the best quality.

Do you dare to make this delicious Italian cheese?



1 cheese of approximately 750 g

  • 3 liters of pasteurized whole milk (LEYMA)
  • 350 gram 35% MG cream (ASTURIANA)
  • 12 gram living room
  • 140 ml white vinegar
  • Pour the milk, cream and salt in a pot, stir and heat the mixture until it reaches 93º C (199º F) the ideal is to use a kitchen thermometer but if you don't have one this temperature is reached when it is about to boil . Stir from time to time so that the bottom of the pot does not stick.

  • When the mixture reaches the indicated temperature, add the vinegar, stir gently and leave to rest for 25 minutes.

  • At this time you should be able to check how the cottage cheese separates from the whey.

  • Strain the mixture, let it rest for 25 minutes, pour it into a bowl, add salt to taste, mix well and place in a strainer or cheesecloth to remove most of the liquid, let it rest in the fridge for 5 hours.

  • Unmold and enjoy.

Stores in the fridge in an airtight container for a week.

You can see HERE the recipe for MASCARPONE CHEESE,

Enjoy this delicious RICOTTA CHEESE or COTTAGE

Other recipes to eat well

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