Recent Posts

  • Christmas Tree!
    The best type of Christmas Tree! Layer your favourite cheese and top with a Camembelle star for a show stopper…
  • Happy Easter!
    All of the team at Hunter Belle Cheese would like to wish all of our cheesy customers and friends a…
  • Homemade Tortillas
    This is one of our favourite recipes! Use these scrumptious homemade tortillas for quesadillas, taco night, salad wraps or even…
  • Bocconcini, Tomato and Basil Bites
    These fresh little canapes are so incredibly simple, but so deliciously tasty!
  • Buffalo Wings & Blue Moon Sauce
    A delicious recipe that is great to make for a large group of friends! Make the wings as spicy as…

Browse our Blog

Monday, 17 February 2014 09:33

Homemade Ricotta

This is one of Annie and Jason's favourite recipes. Use the ricotta in loads of great dishes including the bruschetta and chocolate baked ricotta that they cooked on Better Homes and Gardens this week!

  • 3 litres Full cream milk
  • 150mls vinegar or lemon juice
  • 1 piece of cheesecloth (clean chux will do the job)

*Makes approximately 500gms Ricotta

  1. Place milk in a large saucepan over medium heat, and stirring occasionally, slowly bring it to a very gentle boil.
  2. As soon as it reaches this point take it off the stove and pour in the vinegar or lemon juice.
  3. Gently stir and you will see the curd beginning to form.
    Let sit for 10 minutes.
  4. Line a strainer with the cloth, and over a sink, pour the milk mixture in.
    Let drain for about 10 minutes until all of the whey has been removed.
  5. Flip out onto a plate and place in the fridge to chill.


Note: the key here is to add 5% acidity to the milk, so if you want a different quantity of ricotta just adjust the vinegar or lemon accordingly.