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Homemade cottage cheese

The home-made cottage cheese

As someone who already reads me, I'm completely dependent on home-made greek yogurt; excellent, tasty and healthy ... but from two liters of milk I get a liter of yogurt and a liter of whey.
I then tried various solutions: the first, and most immediate, is the ricotta.

To prepare, in addition to the serum, do not need much else; and all of the other present among things always available in the kitchen.

It also takes some time; but this is an ingredient that in less or greater quantities always serves!


Serum casting yogurt, ca.



fresh milk


& Frac14;









Pour in a saucepan the whey mixed with milk (it will give a richer creamy flavor to the ricotta), put on the fire and bring to a boil.

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Remove from heat and allow to cool for a few minutes (it must go down under 90 °) and add, mixing with a whisk, vinegar (or lemon - see note) and salt.
After about thirty seconds, cover and let rest, without touching, for at least an hour.

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After this time, gently transfer the curd with a ladle into a perforated container lined with a cloth to filter (or a dish towel) as already done for the preparation of the yoghurt,

cover and open only to gently stir occasionally until the liquid will be poured, and you will recognize a solid part.

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Lift the cloth to the edges collecting them to form a bag and squeeze just to favor the exit of the liquid. transfer the bundle in a cheese strainer Cheese (I use a regular plastic strainer ...). Lean over weight and wait one to two hours, depending on the desired consistency.

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Remove the weight, open the cloth, place a saucer over cheese strainer (Strainer ..) and flip.

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Remove the cloth: the ricotta is ready.

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A recommendation: no preservatives or stabilizers were used, so this is not a long shelf-life product; must be consumed by the following day.