How to make homemade ricotta

Making your own ricotta at home is very easy and super fresh. Using only 3 ingredients, namely:

• 1 litre full-fat milk
• 250 ml buttermilk
• 1 teaspoon salt

Heat up milk and buttermilk in a medium-sized pan on low heat, until it has reached 80 degrees Celsius or 175 degrees Fahrenheit.

If you don't own a cooking thermometer you can eyeball it when it almost reaches its boiling point.

Keep stirring occasionally, for this recipe you want to make the milk curdle. Turn off the heat when the milk starts to curdle. Leave for about 15 minutes.

Place a fine sieve with cheesecloth in your sink. Optionally use a clean tea towel.

Stir in a tablespoon of salt through the curdled milk and drain its liquid through the cheesecloth.

Place into your refrigerator until cooled off completely. You'll soon nice that most of the moisture has been drained away.

An amazing process, don't you think? What remains is the flavoursome ricotta! You can store the homemade ricotta in a closed container for up to 5 days.