Homemade Ricotta with Lemon Zest and Chilli Flakes
I made this ricotta using goat’s milk but it’s every bit as tasty with cow’s milk. Just be sure to use whole milk.
- Author: Karen Anderson
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: about 2 cups 1x
- Category: Appetizers/Snacks
- Method: cheese making
- Cuisine: Canadian
- 2 litres whole milk (goat’s or cow’s)
- ⅓ cup lemon juice (Tip: use store bought to ensure the acid level needed for the cheese to curdle)
- ½ teaspoon salt (optional)
- Zest of one lemon
- ½ – 1 teaspoon chilli flakes
- drizzle extra virgin olive oil
- grind of fresh black pepper
- Line a sieve with a few layers of cheese cloth and place over a bowl.
- Pour the milk into a heavy bottomed saucepan on medium-high heat and slowly bring the start of a roving boil. Immediately pour in the lemon juice and remove from heat.
- Stir the mixture as the curds and whey separate and then strain them through the cheese cloth lined sieve.
- Leave the curds from 10 to 30 minutes depending on how soft and fluffy you like your ricotta. I like mine at 10 minutes.
- Stir in the lemon zest and chilli flakes and serve in a bowl drizzled with a little extra virgin olive oil and a grind of fresh pepper.
- Tip: Save the whey for use in puddings, smoothies, or use it instead of water or milk in sourdough,
Variations: I added lemon zest and chilli flakes to this recipe. You can change it up with the addition of your favourite herbs. Another favourite is to add apricot jelly and chilli flakes!
Keywords: homemade cheese making