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Ricotta Cheese-DIY

Posted in : Blogging Marathon, Cheese, Milk & Milk Products, Ricotta on by : ArchanaPotdar Tags: , , , , , ,

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Ricotta Cheese
Ricotta Cheese
Cheese in used in all walks of life from Charles de Gaulle saying, “How can you govern a country which has 246 varieties of cheese?”  Or “Age is something that doesn’t matter unless you are a cheese.” Luis Bunuel!
Books like,” Who moved my cheese?”” I moved your cheese” then there are cheesy lines cute and flattering pickup lines and of course the most famous “say cheese”!
So what exactly is cheese?
Wikipedia again… 😀
“Cheese is a food derived from milk that is produced in a wide range of flavours, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep.
During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.”
There are apparently hundreds of cheese world around. The difference is produced by styles, textures, flavours, the animal’s diet, fat content, herbs used among many other things.
“In a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, and then the addition of rennet completes
the curdling. Vegetarian alternatives to rennet are available also.
Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep may depend on the type of cheese.
Generally speaking, hard cheeses last longer than soft cheeses, such as Brie or goat’s milk cheese. .”
Tempted to be a specialist in cheese? Well you will be called a cheesemonger and you need to train for it.
Cheese the origin of which is predates recorded history.
Wondering what is happening here? Then for  watch this space for 3 do it yourself cheeses.
Let’s start with ricotta cheese, which is a flexible cheese and can be used in appetizers, regular meal or a dessert and the bonus is it’s easy to make.
Since I forgot I had this cheese in the fridge it came out like a harder than anticipated ball, but tasted as yum.

Ricotta Cheese

Recipe Source: Foodiliciousnan
  • 11-litremilk
  • ½ fresh cream or malai (you can use heavy cream)
  • ½ cup curds/ yogurt
  • 1 tsp vinegar
  • ½ tsp salt


  • Mix all the ingredients in a large vessel and bring to a boil, till
  • the whey and curds separate.
  • Line a sieve with muslin or cheese cloth pour contents in the sieve.
  • The whey water drip for 15 minute and then strain any remaining liquid with your hands
  • Ricotta cheese is ready!
  • Stays good refrigerated for 3 days.
Linking to PJ’s event “Say Cheese” for Srivalli’s Kid’s delight.
Hi! First time here? Well, then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!




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0 thoughts

  • February 3, 2015 at 3:23 pm

    Cheesy quotes ;)) I liked the write up. Am not a DIY person for some stuff but I guess it's a matter of time I learnt these !

  • February 4, 2015 at 8:48 pm

    I always made this at home. Had blog post too.

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