Home-Made Ricotta in a Ricotta Salad Stack – A Beginner’s Adventure in Cheese Making for Fab Frugal Friday


Ricotta Salad Stack made with home made ricotta

Home made cheese? I never thought I would be so bold as to attempt this, but life has a way of changing us, sometimes allowing us to do the previously impossible. When you tell someone “I made my own cheese,” they will be astounded  – – – that is, until they find out how easy it really is. To make ricotta: 5 minutes max is all it takes.

I decided it was time in my progression as a cook to attempt a home made cheese. In all the recipes I reviewed, ricotta seemed the most do-able. A good step for beginning cheese makers. And, I am happy to report success! You don’t even need a thermometer – that’s how easy this is!

Here’s the entire “recipe:”

I was inspired by posts on two blogs – Recipe Girl and  Eggs On Sunday and followed them pretty closely. Bring 2 cups whole milk and 2 cups half-and-half to a boil with a pinch of salt and boil exactly 1 minute. Remove from heat and stir in 1/4 cup of lemon juice. Strain in a fine mesh strainer. That’s it. Really.

True, it is creamy and yummy and a little less than purchased ricotta. But. To be honest, the main satisfaction you will get is not savings or taste, but in feeling competent enough to make cheese.

To show off my newly acquired cheese-making talent, I just shaved some zucchini very thin, used some sliced garden tomatoes and basil leaves, a little s & p, and – Voila! – effortless, fresh and delicious first course – Heavy on the ricotta, of course!

Other food bloggers do home made cheeses:
Home made ricotta, Simply Recipes
Home made Queso Blanco, Homesick Texan
HOme made Mascarpone, Baking Obsession
Home made Goat Cheese, Elana’s Pantry
Home made Cottage Cheese, Eating Cleveland

— posted by Donna


  1. says

    Do you still have any whey left over? Bake with it! I make ricotta sometimes just for the whey. It makes the fluffiest biscuits, the softest bread… just warm the whey to slightly above room temperature and use it instead of the water. Adds a protein punch too, but the best part is that yeast feeds on all the lactose in it so your dough will inflate to mythic proportions!

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