Creamy and Rich: Homemade Ricotta

As a kid, since I can remember to about when I was 14 I spent me entire Summer break in a small village in Poland with my dad’s family. They didn’t have running water (just a well). We bathed in a huge washbowl and…ย  the toilet was outside. I would eat wild growing berries and drank milk straight from a cow. For two months I would forget how processed food tastes like. During the last few years we visited them they had a store (!). That tiny place was mostly used for buying an alcohol and sodas by locals. It didn’t last long, though. That’s how self-sufficient that village was (as most of the villages anywhere else in Poland).

One of the best memories I have from that period is milking cows. I was never good at it and I gave up very quickly in trying to get better, but I tried it and it was fun. While my aunty was milking her cows I would pretend I’m a cat and I tried to drink that warm and fresh milk straight from a bucket to which my aunty milked the cows. Once, a friend of our family came from behind while I was doing so and pushed my head deep inside that filled with milk bucket. Everybody laughed and I was mad… . I’ve never drank milk straight from a bucket since.

Despite that accident and many more (like me being attacked by a “gang” of angry turkeys) those 2 months spent there every year were the best times ever. I will cherish them forever.

The food we ate there is my goal to achieve in the future: home grown, home raised, homemade.

Right now I just learn how to “home make” stuff from what I can get at the store ๐Ÿ™‚

This time I learned how to make ricotta.

I’ll tell you something: I will never buy ricotta again. The homemade is creamy, rich and nothing like the store-bought. NOTHING! The recipe I got is not the original ricotta recipe. The original calls for whey from making another cheese (like mozzarella). Whole milk is never used. I cheated here a little ๐Ÿ˜‰ It doesn’t matter, I think. The results are amazing and that’s what matters. Right?!

To make it I used:

3 cups whole milk

1 cup heavy cream*

1/2 tsp salt

4 Tbsp fresh squeezed lemon juice

Directions that couldn’t be any easier:

Pour the milk, cream and salt into a saucepan. If you have a candy or deep-fry thermometer attach it to the pan and heat the milk to 190ยฐF stirring occasionally. When it reaches 190ยฐF remove from heat.

If you do not have the thermometer you should watch the milk-cream very closely until you see bubbles appearing around the edges of the pot. It means the liquid is ready to be removed from heat.

Add lemon juice. Stir couple of times (no more), very gently and slowly. Let the pot sit undisturbed for 5 to 10 minutes.

Line a sieve with a few layers of cheesecloth and place it over a bowl. The bowl is to catch the whey. Later it can be used for baking breads.

Pour the milk mixture into the sieve and let the curds strain for at least an hour.

I didn’t have cheesecloth (but I do now) so I used an old t-shirt I don’t use anymore.

The cheese I got after 2 hours of straining was firm but very easy spreadable, it looked and felt almost like cream cheese. No curds just creamy and silky texture.

I am not sure for how long you can store it. I kept mine in airtight container in the fridge. It lasted for 4 days before I ate it all.

I ate it with fresh baked bread… .

You can’t beat that!

For an extra twist to this cheese visit Polish Mama on the Prairie… I’m definitely trying her idea the next time I’ll make it.

* the heavy cream in this recipe can be skipped. doing so you’ll get cheese with big curds and much more drier texture.ย 

It's a KeeperHookingupwithHoH Beyond The Picket Fence

26 thoughts on “Creamy and Rich: Homemade Ricotta

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          1. Another one for the recipe box! (And I really enjoyed the story of you drinking out of the bucket and your wonderful summer memories and the fact your goal is to eat like that again. The entire village must be so healthy–and wise!) One day I will visit Poland. I’ve wanted to since I read “The girl in the red coat.” The way she described the food still sticks out in my mind. Especially the hot chocolate with whipped cream. Funny the things you remember.
            And then I met you!


    1. maybe you cooked milk for too long or it was too cold. I don’t have the thermometer but I watched that milk very closely until it started to simmer and bubbles around the edges appeared and imidiately I took it off of the heat. worked great.
      It would be awesome to meet and cook: Two Polish Mammas cooking and chatting ๐Ÿ™‚


  1. Thank you so much for this recipe! I am just venturing into the world of cheesemaking and this recipe is a great place for me to start. Looks so delicious!
    Thanks for linking up to my “Made from Scratch” blog hop and look forward to hearing from you every Saturday!
    The Way Grandmama Does it


  2. I did this once and added herbs for a really nice cracker spread too! I never thought about using it for my lasagna like store bought ricotta but it would be perfect!


  3. That looks so delicious! My first cheese making adventure ended up being a complete disaster……lets just say I made cheese crumbles and I have been afraid to test the waters since…but maybe I will your recipe certainly looks like something I can handle…you know my mantra is “Keep It Simple” ;)…. I love the idea about saving money for lasagna! Thanks for linking up to The Ole’ Saturday Homesteading Trading Post again at Lil’ Suburban Homestead! Oh and your pictures are amazing too as always!


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