Have you ever wanted to try your hand at cheese making, but thought it would be too complicated? I used to think the same thing, until I found this recipe for Lemon “Ricotta” Cheese over at Andrew Wilder’s blog, Eating Rules. He has been a home cheesemaker for years, and has some great information on eating healthy in the real world as well.
What drew me to this particular recipe was how easy it was. No special equipment or ingredients needed, just three simple items is all it takes, and you have a soft, ricotta-like cheese, with the light taste of lemon. You can also add chopped fresh herbs to it if you’d like a flavored cheese. Basil, rosemary, sage, chives or oregano would be good choices. It’s delicious on toast or crackers. If you have enough self-control, let the cheese age in the fridge for at least a day. It becomes stronger-tasting and saltier, but in a good way. So go easy when you’re adding the salt.
I read somewhere that this cheese would make an amazing lemon cheesecake as well, so that will be my next experiment with it. Just make sure not to salt it if that’s what you’re going to use it for. * The first time I made this cheese it came out a lot drier then it was supposed to, almost like a dry cottage cheese. It was totally my fault though, since I couldn’t leave well enough alone and squeezed ALL the liquid out. I had it with a few blueberries tossed in and it was still delicious. The second batch came out much better, since I left it well enough alone. :)
Lemon “Ricotta” Cheese
1/2 gallon Whole Milk (2% will work, but will produce a drier cheese)
Juice of 2-3 Lemons, approximately 1/4 to 1/2 cup
1/4 to 1/2 teaspoon Cheese Salt (any salt will do, I used sea salt)
1 tablespoon or to taste of finely chopped Herbs (basil, rosemary, sage, chives or oregano are good choices) (optional)
In a large pot, attach a candy thermometer and over medium-low heat, gently bring the milk to 175 degrees. Be sure to stir frequently to keep from scalding the milk. Turn off the heat. Add about 1/4 cup of lemon juice and stir well. Let sit for 15 minutes.
After waiting, the milk should be curdled, and the whey (the liquid) should be clear. If it’s still milky/cloudy, add more lemon juice, stir gently and give it a few more minutes. Depending on the acidity of the lemon juice, it may take quite a bit more. It won’t hurt to use more, but if you use more than necessary, the final result will have a stronger lemon flavor.
Line a colander with cheese cloth and gently pour the curds into it. Allow it to drain for a few minutes, and then tie the corners of the cloth together to form a bag. Hang the curds to drain. Allow to drain for 1-2 hours, until it stops dripping and has firmed up a bit.
Remove the cheese and mix in the salt and herbs if using to taste. Keep the cheese stored in the fridge and use within one week.
Wondering where I got the idea of making my own cheese? The Urban Farm Handbook Challenge is where. It’s a series of monthly challenges taken from the book, The Urban Farm Book, that helps us on our journey to self sustainability. Whether you live in the country, or the city, you can “Live off the land” so to speak. If you would like to join in, or just glean some helpful info, then check out Sustainable Eats.
Shared with Homestead Revival and these fun Blog Parties
april
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Your cheese looks great - are you doing the urban challenge as well? I have been wanting to make cheese for so long, and glad I did it at last. I found mine quite bland and think it just goes to prove how much salt is in the cheese you buy over the counter….
Yes, I'm doing the urban challenge, that's how I found your blog. :) Your right, it is a very mild cheese, and I totally agree with you that it helps to prove how much salt is used in pre-made cheeses. Makes me glad I'm working so hard toward being self-sufficient, and making as much of my own food as possible. I tried it with a little drizzle of honey and some blueberries and it was really good. They were supposed to add some more things we could do for this months challenge, I'm going to check it out.
Thanks for sharing this recipe! It sounds amazing.
Your welcome :) Thanks for dropping by and checking it out.
It sounded pretty good then I read your comment where you drizzled honey on it and added blueberries adn now it REALLY sounds good. Great recipes and I've followed the link to yogurt. I am going to have to get my hands on some culture and give it a go as well.
I was surprised how much I enjoyed it with the honey and blueberries. One thing this challenge has taught me, don't be afraid to go outside your comfort zone, you'll be surprised what you find.
You had me at lemon cheesecake and now that is all I can think of. Thanks for sharing your experiment! xo, Annette
Thank you for dropping by to check out my entry Annette! I love how the challenge has taken me out of my comfort zone to try new things. Really looking forward to April's challenge.
I LOVE that!! xo!
I have always wanted to try my hand at cheese making. Ricotta is so expensive in the stores that this would be a good way to try something new and save money too! Thanks for sharing!
Hi there! Just letting you know that I really enjoyed your article on ricotta cheese and have chosen it as my favorite from last week's From The Farm blog hop. It has been featured on this week's blog hop and will be shared on our facebook page and PINed to our Pinterest page. Thanks so much for linking up! Looking forward to seeing what you have to share next time.
Leona from The Farm Blog Hop Co Host
Your welcome Tracy :) Fresh taste so much better, hope you enjoy it.
Thank you so much Leona, what a treat to find out my recipe was featured!
I am surprised…only three ingredients! I've got to try this. Thanks for sharing this on the Farm Blog Hog.