Recipe

Soft ricotta

Looking to try your hand at homemade cheese?

  • 30 mins cooking
  • Makes 700 grams
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This recipe produces a rich, creamy style of ricotta suited to dessert making.
Try it with one of our ricotta dessert recipes.

Ingredients

  • 25 cm (10-inch) piece muslin
  • 1.5 litres (6 cups) full-cream milk
  • 2 cups (500ml) homemade or store-bought cultured buttermilk
  • 2 cups (500ml) pouring cream

Method

  • 1
    Combine milk, buttermilk and cream in a large saucepan. Heat over medium heat, without stirring, until it reaches 88°C/190°F on a cooking thermometer. Do not allow the mixture to boil.
  • 2
    Remove pan from heat; cover with a lid. Stand at room temperature for 5 hours or until cool.
  • 3
    Place a large sieve over a large bowl; line with muslin. Using a sterilised slotted spoon, lift the curds into the sieve.
  • 4
    Refrigerate for 3 hours or until drained (you may need to empty the whey if the bowl gets too full. The leftover whey has many uses, see page 11). Transfer ricotta to an airtight sterilised container and refrigerate.

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