• This delicious homemade ricotta cheese will have you wondering why you’ve never attempted to make your own cheese before. It’s light, creamy and suitable for both savoury and sweet delights.

    For something quick and tasty: Combine 250g (1 cup) ricotta cheese with 3 grated and squeezed baby marrows, 60ml (¼ cup) toasted pine nuts, a squeeze of lemon juice, Maldon Sea Salt, freshly ground black pepper, pinch fresh thyme and a drop of olive oil. Mix well and use as a filling for deep-fried filo triangle pies. Use 1 roll of filo to make 8 – 10 medium or 12 smaller triangles. Fold 1 sheet of filo in half, lengthways, per triangle. Fill with the mixture and seal the filo sides together with water. Fry 3 – 4 minutes or until golden and crisp.


    Homemade ricotta cheese

    Serves: Yields 1 cup
    Cooking Time: 10 minutes + 1 hour for draining


    • 1L (4 cups) full-cream milk
    • 500ml (2 cups) fresh cream
    • 5ml (1 tsp) Maldon Sea Salt
    • 45ml (3 tbsp) lemon juice



    Line a large sieve with a layer of white muslin and place it over a large bowl.


    Slowly bring the milk, cream and salt to a boil in a large saucepan over medium heat, stirring occasionally to prevent scorching.


    Add the lemon juice and reduce heat to low. Simmer, stirring constantly, until the mixture curdles, about 2 minutes.


    Pour the mixture into the lined sieve and drain for 1 hour. Discard the whey and place the ricotta in the fridge. It will keep for up to 2 days.