I stood in front of the garage door beaming proudly. I’m not one to boast usually but I was smiling like a proud mama.
“Look at that park!” I said to Mr NQN. He had started walking to our apartment and looked back.
“Errr yeah” he said giving it a quick look and nodding.
“But look at it! And it only took me four goes to get it parked like that!” I said proudly.
A few of you have asked how the driving is going. Well so far I’ve been driving for a total of 10 months. In that time there has been one accident-not my fault I promise! But apart from that it has been fine. A funny thing started to happen this week too-I started to notice potholes! I know that may sound strange but Mr NQN used to get frustrated with me when he was a passenger and we would go over potholes. I would tell him that I was too busy concentrating on the traffic and cars in front of me than to look onto the dark bitumen. But only this week I started noticing potholes!
Anyway what do driving and potholes have to do with ricotta? Not very much except for the fact that the day that I first tried to make ricotta I was in a hurry and that was when I did my magic park (ok magic would be overstretching it). And it was when I collected some of these edible flowers from the lovely chef Darren Templeman-chef at Atelier restaurant in Glebe, after enquiring on twitter where I could buy some.
I became addicted to whole milk ricotta ever since I visited Paesanella cheese in Marrickville and Haberfield. The soft, cloud like curds with the rich milky, almost creamy flavour was so much better than the grainy ricotta I had tried previously which you can get at the supermarket. Ricotta literally means recooked and is a cheese made from the leftover whey from producing mozzarella and other cheeses and was intended to squeeze every last bit of the product. The ricotta at Paesanella isn’t made using whey and is made using whole milk which is what we use below. I used to drive to get myself a 1 kilo bucket of it until I realised that it was just as easy to make at home. Like seriously easy. I’ve made it several times now and the recipe below is the quickest and produces a creamy ricotta. I also tried doing this in a double boiler with a thermometer and whilst the ricotta was excellent, it took about an hour and tasted just as good and creamy as the ricotta below.
All you do to make ricotta is to heat the milk and a couple of tablespoons of cream up slowly and gently and then add a few tablespoons of white vinegar (or lemon juice but I prefer the result and taste from vinegar). Stir this just once and simmer it for a minute or two and let this rest for 10 minutes and the curds (the creamy ricotta clouds) will separate from the whey (the yellow almost clear liquid) and you simply scoop up the ricotta using a slotted spoon or drain it in a colander (lined with cheesecloth or not). And you have your own very own freshly made ricotta cheese which is wonderfully soft and creamy and definitely better than what you may find at the supermarket.
And don’t forget to keep the whey as it is packed with nutrients. Some interesting ideas to use the whey include putting in 1-2 tablespoons in a cup of water to make bread or as a meat tenderiser. It is also said to be great for skin and adding a couple of tablespoons full to a drink is said to be good for the skin. In Switzerland where so much cheese is produced some places also offer, for a premium price, whey baths where you can soak in whey.
I used one lot of whey from making 1 litre of milk into cheese in a bath and my eczema prone skin was so very soft afterwards (I should add I did rinse afterwards and I’m not sure if you are supposed to). I found that 2 litres or about half a gallon of milk makes about 500grams/1 pound of ricotta. And we both loved eating it one warm evening, dotted with edible flowers and drizzled with honey with a crusty French baguette. We were sitting on the balcony when I turned and said to Mr NQN “Do you want to go down to the garage and take another look at the park? Or maybe take a photo of it?”.
He puts up with a lot doesn’t he 
So tell me Dear Reader, what strange behaviour does your significant other or friends put up with? And have you ever made cheese before?
Made From Scratch: Fresh Whole Milk Ricotta
- 2 litres whole pasteurised milk
- 1 teaspoon salt
- 4 tablespoons cream
- 4 tablespoons white vinegar or lemon juice
1. Place the milk, salt and cream in a heavy bottomed saucepan and heat until almost boiling (it needs heat to curdle properly). Then add the vinegar and stir it once or twice very gently just to distribute the vinegar (constant stirring will result in tough, rubbery curds). Simmer for 1-2 minutes and then allow to sit for 10 minutes and most of the ricotta curds will float to the top and the whey at the bottom (you can reserve the whey and use it as described above).
2. Line a sieve with two layers of cheesecloth and place it over a large bowl to drain or you can use a fine sieve to drain it as the ricotta curds are quite large and creamy. Gently pour the ricotta mixture through the cheesecloth and the whey will separate at the bottom in a clearish yellow liquid and the soft and creamy ricotta will sit at the top. Your ricotta is now ready to use! If you want a more solid ricotta, drain for an hour or overnight. Keeps for 2-3 days in the fridge in an airtight container. And a gentle hint: wash or run water over your pan and implements as soon as you can-I left the house to go out and didn’t get to do the dishes and the stuff sticks to bowls and cutlery steadfastly!
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94 Comments | Add your own
Your ricotta picture looks so pretty! I have also done ricotta at home many times;it is indeed very easy to make:)
Oh Lorraine, I have been dreaming of making cheese. Just this week, I’ve been searching the net for cheese making kits. Your ricotta looks amazing, and best of all, I have EVERYTHING at home for the recipe! I did try making mozzarella and panir (Indian Cheese) and neither turned out, sure they tasted OK, but neither looked like they were intended to look like! I will surely try this recipe. Thank you, kindly.
Oh, and yes, JT does put up with quite a bit, simply not enough space to list it all…but I keep telling him I’m worth it!
Your ricotta looks perfect!
Cheers,
Rosa
It’s nasty to get eczema! Glad you found a really useful remedy from a delicious product!
That looks fantastic! I think I will be trying it this weekend.
i am super impressed! I have never attempted to make my own ricotta!
My poor hubby puts up with my having to do, or have things just so….
My mum makes ricotta, I love it! She also makes it with vinegar.
Your ricotta looks absolutely gorgeous. I’ve never made my own cheese but really want to try now – there’s a recipe for ricotta in a book I bought recently and you make it sound so easy, I’ll have to give it a go!
I will be making this tomorrow. My neighbour keeps bees and drizzled with fresh honey it will be delicious, I’m looking forward to dinner already! I remember making butter as a young child this looks as good. GG
Thanks Lorraine! I have tried this before but must have been impatient as it just didn’t work…will try your method now! My hubby puts up with heaps from me!
home made ricotta with a drizzle of honey and a french stick..pure bliss..
Sounds delicous, Lorraine. Looking forward to making some soon. I would have taken a photo of your parked car, people have no sense of fun or accomplishment, do they?
yum!have to try making it. Congratulations on the “magic” park!
Nigella, such a lovely post and a reminder to me that I haven’t made fresh ricotta for ages! Love your photo story, this one is definitely on the list for the long weekend!
Peter and I had a chuckle about my blonde moment recently, where I had planned the launch of bizzylizzysgoodthings.com and invited several close friends, but then wrote the wrong date on my calendar! Fortunately, my best friend sent an email the night before saying “See you in the morning”. Yikes! No shopping done, nothing cooked, house upside down… of course I had to postpone, blushing profusely as I phoned understanding friends. Blonde moment or just old age? LOL, I’m not sure. Peter just laughed. It’s good to have an understanding partner.
I make cheese quite often. Currently there are some infant triple cream brie resting at 12 degrees with the first fuzz of mould appearing. They will be ready in another 2 weeks – but perfect in 4. I substitue all the liquid in bread with the whey. It gives a sour dough effect with the finished outer colour of brioche. Do the same for pancakes, absolutely delicious! And my 2 Irish Setters love it as a treat…
Wow, I’m so excited to make this! Who knew that it was so easy. Something about eating still warm ricotta just sounds heavenly.
The trek out to Glebe for the flowers was worth it, they make the ricotta look so rustic and lovely!
OMG! So easy. Thank you, Lorraine!
That looks lovely and I love the edible flowers. I am insanely proud of my ability to park also! My kids have to put up with me making up alternative lyrics to songs and singing them loudly, particularly in the mornings. It gets them up in the mornings, only because they want me to stop singing!
Wow, this looks fabulous! I had no idea making ricotta was so simple! Thanks, Lorraine!
Thank you Lorraine for poking my cheese making gene again. A couple of years ago a friend and I did a cheese making course in the Hunter Valley. At the end of the day we had 2 wheels of brie each. It was so much fun, there was also a fabulous lunch and wine appreciation thrown in – my husband kindly drove us so we could enjoy it all. I’ve also made labna lots of times it’s so easy too and tastes so much better than store bought.
My husband is also very understanding of my card making and the need for me to have all the latest toys and products:)
Well done on the parking!
I love the edible flowers. The cheese looks great too! I’ve only ever made mascarpone cheese for tiramisu.
Oh I just live your a late driver like me. I think I really appreciate the privilege of driving. When I wad learning all my friends had to put up being wedged in a Dihatsu Mirror. Just imagine a roller skate on wheels! Haven’t made cheese at home since being on farm when 8! Thanks for the recipe!
Oh my gosh this looks so good! I WILL be trying this on the weekend since the tarte tartin turned out so great. Thanks!
I think my family and friends but up with a great many strange behaviours from me… some of which I’m sure you could think of yourself
You make ricotta-making sound like magic, Lorraine!
Hi Lorraine, I learnt to make ricotta from Rodney Dunn at the Agrarian Kitchen and I’ve never looked back… easy and delicious!
Love fresh ricotta and do make it along with paneer, I’ve yet to make mascarpone but that’s next on the list. In Italy you can buy fresh ricotta( it’s still warm!) from local delis, then you make your way down to the bakery where you buy pizza pane . You can then have it just plain with the ricotta or sweet with honey or jam and savoury with prosciutto. Heaven !
awesome idea. I wonder if it works with reduced fat milk for a lighter option?
Thank you so much for these clear and simple instructions. I’ve been wondering how to make ricotta lately and was just about to do a Google search!
Beautiful photo with the violets! Love it
I always make my own ricotta, I am not even tempted by the stored bought varieties. I just keep a few cartons of UHT milk in the cupboard in case of a ricotta emergency. It doesn’t taste any different to using regular milk & it’s always on hand.
Oh my. It looks FAB. Tell me Miss NQN – is it the right consistency for making a baked ricotta or will it be too soft? If Spring ever turns up, our favourite meal for the warmer evenings is a baked ricotta teamed with char grilled vegies doused in balsamic and olive oil (of course served with a chunk of crusty bread and a bottle of red wine!).
Wow I’m going to make some this weekend. I’ve seen the more technical recipes but never seen it made so easily!
Where do I begin… I’m just rather particular about things which I get from my mother. I don’t like containers on the table – must be in a ramekin or little serving bowl and this includes chips.
Make my own cheese??? Never, never try something like that, all cheese I have at home is from the market. When I was at school the mother of one of my friends used to make her own cheese…it was so strange for us…but as she was from Spain, we thought shouln’d be so strage at that country.
Brilliantly timely post for me thanks Lorraine! I’ve had ricotta on my mind since I saw some lovely fresh stuff in the shop the other day and your post has reminded me that I can make it in my Thermomix – how could I forget that?!!
Thanks Lorraine for a great little recipe! And congrats on the parking. Handy household hint for straining ricotta, or anything else: instead of using cheesecloth, line a colander or sieve with a clean, wet disposable Chux wipe from the supermkt. Strong stuff, if need be you can grab hold of it, twist & squeeze! Just throw it in the washer or throw it away.
Trust you to find a way to make a rather plain dish look beautiful: love your food artistry with the flowers
! I use a lot of ricotta, have made it before but not for a long time at present: yes, I too will make it again. Like homemade yogurt, a different taste and consistency! Feel rather virtuous at the moment: have two different stocks bubbling on the stove as I write this! What my poor friends have to put up with is ‘Ehaspeak’ – I seem to have added quite a few words to classic English 
! Those who know me actually seem to love this, but on the phone and Facebook – lets say one is not always understood 
!
This is amazing! I love homemade cheese, my Grandma used to make it… gorgeous!
There’s nothing more satisfying than making your own ricotta is there? I love the sound of this speedy version. I will have to try it compared to the one I make.
Yes I have made cheese before I took a cheese making course. I have made ricotta – yes the bought ricotta is awful after you taste the fresh one. I have also made blue vein, camembert, creme fresh and mascarpone. That is another easy recipe.
WOW
! @ GourmetGetaways re ability to use UHT milk – thanks, living in the country, but not near the bovine species . . . etc; @ Jenny re mascarpone – have to find out how, love the stuff 
!
You’ve convinced me I need to make ricotta next time I use it. Congrats on the perfect park. Now that Spring is coming I assume you’ll be working on the bike riding soon. xoxo Mum
I have been so wanting to try this, especially because everyone says homemade is far creamier than the store-bought. Thanks for nudging me to do this finally.
Wow, this looks so impressive … I never thought of making my own cheese but will definitely be giving it a go next weekend. Thanks for the inspiration Lorraine
So lovely and fresh, but I was posting homemeade ricotta this week too! Ya beat me to it, so I’ll wait a few weeks
I made it once before after making mozarella, and I felt so proud!
I think my husband is very lucky to have me by his side, and any ‘unusual’behaviour must be from the stress of putting up with HIM
Thank you so much for this post. It’s hit and miss here in Hanoi as to whether we can find ricotta. Unfortunately the local fresh milk is not very good – do you think you could use UHT? And could I do a skim version? Thanks again
Definitely going to have a try at this. Does anyone know where you can buy cheesecloth in Sydney Eastern Suburbs?
Hi Angela- yes you can definitely use UHT milk, it just needs to be pasteurized
I havent made a skim version but I’m sure it would work! I’d love to know if you do make it 
Hi Jen- you can buy cheesecloth or muslin at Spotlight. But you can also strain this is a fine strainer without the cloth too as the curds are quite creamy and large
I have just made this, it is fantastic. I am making ricotta gnocchi tonight so the timing is perfect, now I don’t have to buy any ricotta so that saves a trip to the shops too. It is so easy to make and tastes great too. Thanks so much.
Hi Donna-Oh YAYYY! I’m so glad that you liked it and you’re right, it’s so easy! And yes it has saved me many a time when I haven’t had a chance to get to the shops too
Yum! Whenever I finally get around to making a ricotta cheesecake, I think I will make the ricotta myself too!
—L.
I do believe you are a genius. I looooooooove how you connect your real life w/ your food & adventures.
So Delish & Delightful in so many ways. Xx
Absolutely delicious! Love the flowers too x
Thank you so much for this recipe! Ricotta is so expensive over here in Singapore. I will attempt to make it once I find where to buy cheesecloth! Been looking high and low at every supermarket but to no avail
Hats off to you NQN for making your very own ricotta. We just made an antipasto with ricotta and realised how much we love this cheese.
As for the driving, only 10 months?? You’ll get there, failing which Toyota has a new model that parks on its own
I have been craving Ricotta ever since I got pregnant but unfortunately it’s on the list of things I shouldn’t eat
maybe if I make it myself, though…. That could be a good solution!
K xx
I have never made cheese, but I’m going to try this. Do you know how to make Finnish egg cheese?
Hi Debra-I haven’t made it but I want to now! Thanks for the reminder!
Thanks for the recipe NQN, I’ve been curious about making ricotta for a while now and will give it a go one lazy weekend.
The whey-bath tip sounds intriguing too. As a sometime fellow eczema sufferer I can highly recommend medihoney eczema cream from chemists – no nasties and it works a treat for me.
Great to meet you the other week too
You more than poked my cheese making gene today, I picked up 2 litres of organic full cream cow juice, and voila worked your magic. I’m using it in cannelloni tonight. Thank you. x
Fab!!! I always forget to make ricotta out of the whey. You’ve inspired me
I’ve been meaning to try this forever! Now, maybe I’ll do it tomorrow. Thank you!
I’m scared… but I think I want to try it?
I am convinced, I will try this at some stage soon. Re potholes, now you are starting to notice. At the next stage you will stop to notice consciously, you will subconsciously know where they are and drive around it. Your mind will register the locations. Thats at the next stage:)
That couldn’t be easier. Good for you to make your own!! I am trying mozzarella this weekend now that I found citric acid.
Don’t you love borage flowers? They are so delicious, tasting like cucumbers. My new discovery is marigold flowers and leaves which used to be used a lot in cooking… they are delicious and would be great with your lovely cheese!!!
You are the cheese queen!
i’ve never made cheese, but i can guarantee that i’ve eaten my weight in it and more in my lifetime.
and i always notice potholes, mostly because i manage to hit them every time.
Thanks for this great post. I have never made ricotta being rather fearful of diabolical results but will definitely give this a go.
I was meaning to buy ricotta this weekend but I think I’ll now make it!
Congrats in the pothole spotting and your magic park
Ciao Lorraine, I should let you know that this ‘ricotta recipe you have here’ sadly is doing the round or the blogs, but please be aware that this is not ricotta, as a matter of fact it is more like a mascarpone. Ricotta can only be made with whey, and never with milk and cream, and by law in Italy if it is not made with whey it cannot be called ricotta. So if some producers/restaurants/chefs give it that name they are wrong and they are misleading consumers. This creates a chain reaction of people who start to use the wrong term, I can see it from the comments above, all probably busy making a pseudo mascarpone and calling it ricotta, and passing on the wrong information to more and more people. You can find the definition of ricotta even on Wiki http://en.wikipedia.org/wiki/Ricotta
I make cheese at home, and with the leftover whey I make ricotta, usually it is incredibly creamy anyway, no need to add milk or cream to it, in fact I should also add that ricotta is always low fat.
Well, I just thought that you should know, I hope that you are not offended, I am used to foreigners not distinguishing one Italian cheese from another, exactly like I cannot recognize many foreign products myself, but it wouldn’t be fair of me not telling you, and letting you live your life thinking that you made ricotta, after all you are a foodie, and I am sure that you want to know these things! And if you liked what you made you could always make it again with citric acid or lemon juice and call it mascarpone. That would be ok.
Ciao
Alessandra
Hi Alessandra-From what I understand, and this is from speaking to Italian people that make cheese, you can definitely make ricotta from whole milk (and please don’t be offended if I say that wikipedia is not a definitive answer to things
). I’ve made mascarpone before and it is quite different-for starters you use cream and curdle it at an exact temperature point. This is definitely a ricotta and the Italian cheesemakers at Paesanella use whole milk to make their ricotta rather than whey as they believe it produces a better result both flavour and texture wise and I have to agree with them 
But technically speaking ricotta does mean recooked which is when it is made from whey but the flavour is definitely that of a creamy ricotta.
that looks nice, perfect to go with a salad that i had in mind ^^
Hi Lorraine
Just had a go at making this and it was abit of a disaster! Instead of curds I just seemed to end up with ever so slightly lumpy milk. Followed your recipe to the letter, used vinegar, stirred gently and then let it drain for 1 hour. Nothing. Also my “whey” just looked like skim milk. Any ideas?? BTW, I also know what you mean about the pots
Hi Corri- Perhaps try simmering it for an additional minute or two (so three minutes total) and then letting it settle for 15 minutes? It’s a very reliable recipe and a lot of people have tried it with success so they are the only things that could go wrong (also just check that you add enough vinegar as that is the thing that curdles it
). Let me know how you go!
I’ve never tried making cheese before but you make it look so easy! I think I might give this a go, especially when I just bought a new set of cheese cutters!
My boyfriend always pretends he doesn’t know me when I squeal and stare at cute fluffy animals. I can stand in a pet store for hours if he doesn’t stop me!
oooh now i know what to do with leftover whey AND where to get good ricotta in sydney – Paesanella
I’ve seen 2 differing methods to make ricotta so far – using buttermilk and using vinegar – any thoughts on the buttermilk version? I’ve been making my own yogurt for a while already, but somehow am putting off making my own cheese even though ricotta’s really expensive here. Your post is giving me the kick I so desperately need to try homemade!
Will do! I think perhaps milk didn’t het to high enough heat and I barely stirred the vinegar through. It certainly didn’t separate and no whey really came out. I really just tipped some warm milk through the cheesecloth. Won’t give up though.
how interesting – I have never been a big ricotta fan but I suspect I would like home made more. And bathing in whey seems very decadent!
Glad to hear the parking is getting easier – when I bought a car (6 years after I got my licence) I found parking hard but now I can do it without too much sweating
it is the first time I see a home made ricotta !!Bravissimo !!pierre
Wow… I cannot believe you made ricotta cheese from scratch. You are either insane… or awesome… OR awesomely insane!
I never knew it was this easy to make ricotta! I’ve been a massive ricotta fan ever since I discovered Bill Granger’s ricotta pancakes…
Wow…. I’ve never made my own cheese before, have been wanting to give it a try since watching Cat Cora make some on an old Iron Chef episode a few months ago, but have been too scared… thank you for making it so simple!! Can’t wait to try it!! And yes, my bizarre-ness keeps my poor husband amused and laughing at me for days on end
My dad is in the process of making cheeses! He’s been to a few classes and just made his own ricotta, snap! This looks beautiful, so well photographed here
Heidi xo
I love your homemade posts, and this is another brilliant one! Thanks for showing us how easy it is to make our own ricotta (and butter, and vanilla extract…)
How weird that I just had (and blogged about) Bill’s ricotta hotcakes today and jumped on your blog and see this recipe! I could TRY and be really clever and make my own ricotta cheese and then the hotcakes.. but then I’m too lazy
Looks so beautiful…an easy, fresh and fun thing to make!
This is amazing! Your cheese photo is styled so beautifully! Love it!
I’ve never tried making my own cheese, but you make it sound so easy I may just have to try it. Looks delicious!
Ciao Lorraine, I agree that wiki is not a definitive answer, but in this case it got it right, and it is the first thing I found in English about it that could come close to explain what the definition of ricotta is. The Italians cheese makers you spoke to can just find the definition of ricotta in any Italian dictionary, and legally in Italy ricotta cannot even be defined as a cheese exactly because it is (and legally has to be) made with whey. Even those who add other dairy products, herbs, do smoking or aging of the product (these things are all allowed and are usually related to the traditions of the producing areas) have to start with whey, or are not allowed to call their product ricotta. In Australia you may have a different legislation, or no legislation at all in regards, and obviously a whole new meaning for ricotta, but it is sad for me to see how a product loses its original and proper meaning, and even more sad if the local Italians don’t stand up to defend it (especially if they are cheese makers themselves). Back home they would be in trouble, seriously.
This is so awesome! Is there anything you can’t do Lorraine?? I swear you make all my cooking dreams reality hehe!! So cool
Can’t wait to do this sometime soon!
Oh you should totally have taken a picture of that park and put it onto the blog post
Seeings as I can not really park I would have appreciated it. There was a cheese making course at a local business and I really wanted to go. This looks so good I want to make my own fresh cheese.
I made camembert and fetta a couple of months ago! A bit more involved with enzymes and mould spores but it was easier than I thought. I’ll be making more when I visit my friend again soon & hopefully this time we’ll also make ricotta from the leftover whey. Very satisfying eating your own cheese
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[...] cheese, tortillas and naan bread and my latest creation is homemade ricotta. Last week, Lorraine at Not Quite Nigella made ricotta from scratch. I never knew it was so easy so given my new-found love for the soft [...]
[...] cooking programs, I now find myself trawling many fantastic food blogs. It was on one of these, Not Quite Nigella (great name!) that I read about making your own ricotta cheese from whole milk. This was a great [...]
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