"Ricotta literally means recooked!" Giovanni said the words as if Mr. El was a dumb creature and everybody in the world knew what ricotta means. "Traditionally you take leftovers from cheese production, add milk and cook it once again."

"Yeah, but we're not in a dairy here...we're not professional cheese makers!" Mr. El replied. "And this recipe is simple as hell so why make things complicated? Maybe a cannot call it Ricotta officially but who cares? Who are you...are you an EU official?"

Ms Aitch and Mr. El started to make ricotta cheese a few weeks ago and they are excited. They try to make things by themselves if it is possible. If they had some sheep, cows or goats they'd make milk. But the balcony is too small at the moment. So at least it is easily possible to make homemade ricotta. It is so easy and you can influence how thick or creamy the ricotta will be.

"And you can make great things from ricotta. Things like malfatti or you can just take a slice of toasted bread and put some ricotta on top. Then you add a bit of salt, pepper and a few drops of olive oil. Fantastico!"

ricotta recipe


For about 300g:

1L fresh milk

100g crème fraiche or crème double

1/2 TL salt

3-4 EL lemon juice


Add milk, crème fraiche and salt in a pot and bring it to boil until the milk starts to steam (93°C). Remove the pot from the stove and pour the lemon juice. Stir until the milk curdles. Allow to rest for 2-3 minutes.

Cover a sieve with a wet passing cloth and put the curd with a scoop into the cloth. Let the ricotta drain for about 20 minutes. If you want a firm ricotta drain for about 1-2 hours.

You can keep the ricotta covered for 2 days in the fridge.

Ricotta Rezept
ricotta selbstgemacht

Wollt ihr noch mehr?


Wild garlic pesto

First we mix a big jar of wild garlic pesto and think about some tasty recipes later....

apricot jam

Apricot jam

It becomes a matter of course to fill up the pantry in Ye Olde Kitchen with jams, pickled...

herb salt

Herb salt - YOK blend of spices

After the change of rain and sunshine the nature starts to explode and you can see things...


  • Patrizia


    Wenn ich Ricotta mache nehme ich 1 l Frischmilch, eine Sahne und eine Buttermilch. Die Säure aus der Buttermilch lässt den Bruch entstehen. Danach verwenden wir das "Lab" im Badewasser. Für eine herrlich weiche Haut!

    • Ye Olde Kitchen


      Liebe Patrizia,
      das ist ja eine tolle Idee. Vor allem das "Lab" im Badewasser zu verwenden. Das werden wir ausprobieren. Vielen Dank für den Tipp!

Post your comment

RSS feed for comments on this page | RSS feed for all comments