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Homemade Ricotta

August 1, 2011

I’m pretty certain the thought ‘I should make cheese’ had never crossed my mind until a few weeks ago. Chatting with foodies at the the Food Blogger Pot Luck, the cheese making process came up – and I learned that cheese is not as terrifying to make as one might think. I have to thank Kimberly from Rhubarb and Honey for putting the thought of making Ricotta into my head, then kindly passing along this recipe.

The recipe called for three ingredients and twenty minutes of my time. Easy.

{Ricotta Ingredients}

{Simmering Milk}


The first go around did not turn out perfect, but it certainly turned out edible. Working out a few kinks with temperature and time for the next batch. As for this one – there are some manicotti noodles waiting to be filled!

2 Comments leave one →
  1. August 1, 2011 9:45 am

    Yay! You made cheese … congrats!

    As for the temperature issues, I should have mentioned that when I first started making ricotta, I always used a thermometer so I could make sure the milk was exactly 180 degrees F (scalding, but not boiling). As I got more comfortable with making it, I could tell it was that temperature when steam started to form above the surface and tiny bubbles started to appear on the milk.

    Heating the milk slowly should get you to that temp in 20 to 30 minutes …

    Can’t wait to see your manicotti!

  2. Michelle Marcus permalink
    August 1, 2011 9:53 am

    My hero! (I am very pro cheese.)


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