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Sweet Honey Ricotta Cheese

Who knew making a yummy spreadable cheese could be so darn easy???  This is one of my favorites, and is so versatile — you’ll be customizing the recipe to your tastes in no time at all!!

So, let’s get started!!

First, gather your materials!

Cheesecloth, large heavy-bottomed pot, slotted spoon, rubber spatula, strainer, and a bowl.

Ingredients:

1 gallon whole milk* (no substitutions here!!)
2 cups whipping cream
1 tsp salt (sea salt or kosher is best, but table salt will do)
1/3 cup distilled white vinegar
½ cup of your favorite raw honey

Directions:

  1. Pour the milk and whipping cream into a large heavy-bottomed pot. Stir in the salt.  Over medium heat, slowly heat the mixture until you see tiny bubbles and steam. This will take some time…so be patient!  Don’t turn the heat up to speed this up!  You will only scorch the milk.  Who wants burnt cheese??
  2. Test the temperature with a candy thermometer.  You want to see 180 degrees Fahrenheit.  Once the mixture gets to 180 degrees, remove the pot from the heat.
  3. Very gently, stir in the vinegar. Allow this to sit undisturbed for about 10-20 minutes.  While you are waiting for the curds to form, line the strainer with a double layer of the cheesecloth, and set it over another dish or pot to catch the whey.
  4. Using a slotted spoon, gently ladle the curds onto the cheesecloth. Once you have ladled all the curds, allow them to drain for about 20-30 minutes.  Now, you are ready to squeeze the curds!  Gather up the cheesecloth and turn to seal the curds inside.  You will want to squeeze until the liquid is no longer clear – a milky substance, if you will.  Discard the cheesecloth and the liquid.
  5. Place the soft curds into a bowl and drizzle the honey over, then gently mix the cheese and honey. This will yield about 4 – 4 ½ cups of cheese.
  6. Spread on your favorite bread, topped with fresh berries! Enjoy!
  7. Store the cheese in an airtight container in the refrigerator for up to 7 days – if it lasts that long!

*Low fat or fat-free milk will not work with this recipe.  This is NOT a low calorie treat.

Later, I’ll share some really awesome variations from my catering days that you are sure to love!!  You will never want to buy ricotta cheese again!

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AuntLisaB

AuntLisaB

LisaB has been creating recipes since she learned to cook waaaaay back in the late 70s/early 80s and has written over 50 recipe books! Her fondest memories are hanging out in the kitchen with her Grampa Eddie, helping him to make his famous Jewish Apple Cake. You can find LisaB on Facebook by using #CheesecakeNation and #CookiesAreLife.

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