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I'm so excited! I've just made a ricotta using milk from our own jersey cow...woohoo!

Even without the added bonus and full "paddock to plate" factor involved in making this good thing with milk from our farm, there is nothing quite like home made ricotta...and once you know how to make it, you'll be hard pressed to buy it again!

A short note to the ingredients below, I have listed there that you should add a cup of cream to the mixture. If you don't have any however feel free to up the amount of milk to 2.25L - it will still be ridiculously creamy!


I hope you enjoy this recipe - its a beauty! Oh and don't forget to tag me in your creations - I always adore seeing you cook up my recipes!

H xx


Makes: About 300g fresh ricotta
Preparation time: 2 minutes
Cooking time: 15 minutes

2L full cream milk  
1 cup cream  
1 teaspoon salt  
4 tablespoons white vinegar    


  1. Line a sieve with two layers of cheesecloth or alternatively use a plastic colander.  
  2. Place the milk, cream and salt in a heavy based saucepan and place over a medium heat until it reaches 85C.
  3. Add the vinegar to the milk and stir very gently a couple of times to distribute the vinegar. Don’t overstir the mixture or your curds will become hard and rubbery. Turn off the heat, cover and allow to sit for 10 minutes to allow the curds to separate from the whey and float to the top.  
  4. Carefully spoon the ricotta into the cheesecloth or pour into the colander. If you like your ricotta creamy, allow to drain for just a minute or two however if you like a more solid ricotta, allow to drain for an hour or two.  
  5. Serve warm or store in an airtight container in the fridge for 3-4 days.