Today, I wanted to try making some flavored cottage cheese, and ended up making some lovely Ricotta cheese. Strictly speaking, Ricotta is a snowy white cheese that is made from the whey [drained liquids] of other cheese such as mozzarella for instance, you can also make it at home using buttermilk.
You’ll need:
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Method:
- Dry roast the cumin seeds using a heavy bottomed pan. Roughly grind them, leaving a few seeds intact.
- Pour the milk into a steel utensil. Add all the spices and seasonings.
- Heat the milk on high heat, stirring every once in a while.
- Add the buttermilk after about 10 minutes, or when the milk is about to rise, whichever is earlier.
- The milk should curdle shortly – somewhere around 180 degrees.
- Pour into a muslin/cheesecloth lined sieve.
- Gather up the cloth, tie on top and hang till it stops dripping.
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Hmmm… so that’s why the major discussion around cheeses
did you know how cheese was invented? It wasnt necessity, it was an accident, read this
So good!
I made Labneh the other day which is a similar technique to this, except the warming of the milk and using buttermilk.
I need Ricotta cheese often, so I’ll be making my own next time.
Hi Nina: If you make other cheeses using Rennet, you could also try use the whey instead of butter milk.
I haven’t tried making labneh before. Perhaps its time.
I’m aware that this was posted quite a while ago, but I’m thankful for finding it! Great looking ricotta! I’ll be trying it out tomorrow ( and thank you for the recipe in liters! ). I make labane often and have a tutorial for it ( TOO EASY! ) – http://il.youtube.com/watch?v=TeA73wEPrbI
Hope this helps someone! Happy cooking!