Mum taught me not to throw away any food and I thank her for that. This recipe is one of her fantastic ways of transforming boring ingredients into delicious treats everyone loves. This homemade creamy ricotta cheese is a also perfect way of utilising dairy products that are close or slightly past the due date and still perfectly fine.
Creamy Ricotta Cheese Recipe from Dairy Leftovers
- Milk, yogurt, cream, sour cream. I usually use 1L milk + 1 sour cream, and/or 1 pure cream and/or Greek yogurt. It really depends on what I got in my fridge on that day and what I want to “get rid of”. You can use fresh and slightly after-due-date products, which are absolutely fine most of the time. For the already-opened products, use your senses. Don’t use it if it looks or smells suspicious or tastes bitter.
- White vinegar – about 1-2 tablespoons per 1L of ingredients, so basically when I have 1L of milk, some cream, and yogurt, I would add 2 tbsp of vinegar
- some salt – about 1/2 tsp per 1L ingredients (roughly)
Transfer all ingredients to a pot and bring it very slowly ( on low heat) to an “almost” boiling point, or to the point when you see it is ready to strain (separated). Stir in between.
Move into a colander placed over a pot and lined with a cheesecloth or clean kitchen towel.
Leave in a fridge overnight or for at least a few hours. Give the whey to your animals, they will love it! or dilute and water your plants with it.