I shockingly learnt from my invaluable cooking class at the Red Feather Inn (Tasmania) that you can easily make your own ricotta cheese at home with little to minimal effort and by just using accessible ingredients as well.
It’s easy, cheaper (than buying it) and you can use it to make delicious ricotta hotcakes, mix it into your scrambled eggs to make them extra creamy, or simply use it to top your salad.
- 2 cups of milk
- 1 cup of cream
- Apple cider vinegar
- Put the milk and cream into a saucepan and heat over low heat until it is “bearably hot” (I check by dipping my finger in) or just as soon as you start to see a bit of steam. Turn the heat off.
- Pour in about 2 tablespoons of apple cider vinegar. Mix and wait about 2 minutes. You should see the mixture curdle into small lumps. Add a bit more vinegar if parts of the mixture are not curdling.
- Strain the mixture using a soup bag (or cheese cloth) in order to separate the cheese from the liquid.
It’s ready to use or you can store the cheese in the fridge!
With this batch of ricotta cheese, I made ricotta hotcakes with the help of this recipe from The Kitchn and it was the best version of pancakes I’ve ever made! The cheese makes the texture moist and fluffy.
The leftovers were then used to make a big protein-ful plate of scrambled eggs. It’s an easy upgrade – just mix the cheese in mid-cook.
Enjoy and find more home cooking ideas here!