Creamy Homemade Ricotta with Oregano
A fresh, creamy ricotta made from nothing but whole milk, vinegar and your favourite herbs. It takes a few minutes of hands-on work and a little patience, and the result beats anything you will find on a supermarket shelf.
🛒 Ingredients
10 servings
- 2 litres whole cow's milk
- 1 tablespoon pink salt (or fine sea salt)
- 1 tablespoon dried oregano
- 1 tablespoon ground garlic, black pepper and other seasonings, to taste
- 10 tablespoons white vinegar or apple cider vinegar
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Directions
- 1
Pour the milk into a large saucepan and bring it to a boil over medium heat. As soon as it starts bubbling, turn off the heat and stir in the vinegar.
- 2
Add the salt, oregano and your chosen seasonings, stir, cover the pan and let it rest for 6 hours at room temperature.
- 3
Line a colander with a clean cloth, pour in the mixture, then squeeze the cloth firmly to press out as much whey as possible.
- 4
Still wrapped in the cloth, transfer the curds into a small bowl or a mould shaped the way you want your ricotta.
- 5
Pierce a few holes in the bottom to let the remaining whey drain, then place it in the fridge to firm up.
- 6
After 2 hours in the cold, your ricotta is ready to serve.
💡 Chef's Tip
Keep the whey you collect and use it instead of milk in pancakes, bread or soups. The ricotta keeps for 4 to 5 days in the fridge in a sealed container, ideally submerged in a little of its own whey. For a firmer cheese, let it drain an extra hour.
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