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Saturday, January 12, 2013

Homemade ricotta cheese!

Aaron and I just got home from a 3 day vacation to Seoul!  We stayed with Jess and Mayo, undoubtedly one of my favorite couples in the world, and ate the most delicious food, talked about life, love, relationships, traveling, the future, healthy food, crafting and blogging... We played games, took walks, watched a 4D  movie, drank wine, felt baby Perlaza jumping around inside Jess's belly and relaxed together... you know, all of my favorite things!  I left feeling refreshed, rejuvenated and blessed to have friends like them in my life!
*** Sorry there are no pictures of the weekend!  Sometimes memories are best held, well, in our memory! :)

So, this morning, NFL football has taken over the TV, Maverick is purring into the blanket next to me, I'm wearing my most comfy and cozy pajamas while lounging on my Thai lounge pillow on the floor and I have the next 8 days off of work!  Does it get any better than this?!  Well, yes, it can!  It can be better when homemade ricotta cheese is fermenting in my kitchen! :)

Making ricotta cheese is surprisingly easy and chances are, you already have everything you'll need in your kitchen (minus the cheese cloth)!  So, here's what you'll need:
1 carton of whole milk
1 spoon full of salt
2-3 spoon fulls of vinegar
a pot
a stove
a wooden spoon
a bowl
a strainer
a rubber band
a cheese cloth.

So, let's begin... Pour the milk into a pot, throw 1 spoon full of salt in, and turn the heat up to low/medium.  Then stir and stir and stir.  If you don't stir, the milk may burn on the bottom of the pot and that's never good!
You'll start to notice gooey stuff forming on the top layer of the milk.  Just take a wooden spoon and scoop it off and throw it away.

After a while, the milk will start to boil and rise.  Take it off the heat before it goes over the edge of the pot and drizzle 2-3 spoon fulls of vinegar over it. (I used brown rice vinegar, but regular, or apple cider vinegar work well too!)  With a wooden spoon, slowly drag the milk from one side of the pot to the other.  You'll notice that the milk's fat will begin to separate, and the liquid will become more clear colored.  If it doesn't., throw the pot back on low heat and continue to drag the liquid with the wooden spoon, adding a little bit of vinegar until the liquid is clear.

Then, let the mixture sit for 30 minutes (off the heat).
After 30 minutes, wet your cheese cloth and throw it over a strainer. I laid my strainer over a bowl to catch the liquid.  Then, pour the mixture into the strainer, ring it out and let the liquid drain through it. Tie it closed with a rubber band and hang it over your kitchen sink for no more than 6 hours.

Then, wala, you'll have your VERY OWN home made ricotta cheese!  So easy right?!
Recipe via by sweet food guru friend, Jess Perlaza!
Check out her food blog at  


  1. I'm so glad you had fun in Seoul. I miss that city.

    Making your own ricotta= brilliant! I made "ricotta" from tofu when living in Korean but of course it was not the same. Sounds like something I will definitely have to try soon!

  2. Norah, you definitely need to try it this way! It's soooo yummy! I've never heard of making it with tofu! Is is harder or easier? I saw that you just arrived in Mexico! That sounds so nice! I love this his mom has a guest house there! :)