Irish Farmhouse Ricotta

By • March 11, 2016 2 Comments

66 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This is not your traditional Italian ricotta cheese. Ricotta is Italian for "twice-cooked" or "to cook again" and is usually made from the whey you get from making another cheese, such as mozzarella or a hard cheese. For proper ricotta, whey is heated, with or without additional vinegar, and the new cheese is strained. Whole milk is never used.

This recipe is a variation on my basic farmer cheese, with added cream for a smoother, creamier consistency that works well for filling pasta shells or topping pancakes. Use really fresh milk for the best flavor and longevity.

From The Farmette Cookbook, © 2016 by Imen McDonnell. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications Inc., Boulder, CO.
Imen McDonnell


Makes 1 generous cup (225 grams)

  • 3 cups (750 milliliters) whole milk
  • 1 cup (250 milliliters) heavy cream
  • 1/2 teaspoon coarse sea salt
  • 3 tablespoons lemon juice, freshly squeezed
  1. Pour the milk, cream, and salt into a 3-quart stainless steel saucepan, and heat the milk to 190° F (88° C), stirring occasionally to keep it from scorching on the bottom. Remove from the heat and add the lemon juice, slowly stirring once or twice. Let the pot sit for 5 minutes. The milk will separate and form curds and whey.
  2. Line a sieve with cheesecloth and place it over a large bowl. Pour the curds and whey into the sieve, and let strain for at least 1 hour.
  3. Eat right away or transfer to an airtight container and refrigerate until ready to use. (Fresh ricotta will keep in the fridge for one week.)

More Great Recipes: Ricotta|Cheese & Dairy|Condiments|Side Dishes|Snacks

Topics: DIY Food, Cheese