Homemade Ricotta

Use this homemade ricotta in tarts, sauces or pizzas.

  • 45 mins
  • Serves 1
  • Beginner

Ingredients

1 litre Yeo Valley Whole Milk

500g/1 pot of Yeo Valley Natural yogurt

2 tbsp organic cider vinegar

2 tsp of salt

Method

  1. Place ingredients in a saucepan and bring to the boil.
  2. After 2mins, once curdled, remove from the heat.
  3. Line a large sieve with a clean tea towel and place it over a large container to catch the whey.
  4. Pour the curdled mixture into the lined sieve and leave to cool.
  5. Twist the cloth with the curdled mixture to squeeze away the excess moisture, then remove from cloth and place in the container.
  6. Pop container in fridge for 12 hrs to allow ricotta to set.
  • HANDY HINT:
  • The leftover whey can be used as a replacement for water in bread-making. It can be kept in an airtight container in the fridge for up 2 weeks.

Similar Recipes

Parsnip soda bread

Parsnip Soda Bread and Parsnip Crisps

  • 1 hr
  • Serves 4
  • Vegetarian

Wholemeal Sourdough

  • 45 mins
  • Serves 4
  • Vegetarian
Yeo Valley Organic Spinach Fritters Recipe

Spinach & Sage Fritters with Creamed Lentils

  • 1 hr 30 mins
  • Serves 6
  • Vegetarian

Keep up with everything happening in the valley...

...including upcoming events, recipes, competitions and more. Just pop your email address in below:

By signing up, you’re confirming that you’re over 18 and would like us to send you our newsletters and offers by email. Remember, we’ll never pass on your information (unless you’ve specifically asked us to). Check out our Privacy Policy for more info.