Super Fresh Ricotta with Blueberries

1 ricotta with blueberries

Super Fresh Ricotta with Blueberries

After many years of thinking about it, this ricotta was my first foray into home cheese making thanks to one of my students, Mark. The only downside is you’ll have quite a bit of whey left over. Use in smoothies, baking or to feed your pets.

enough for: 2
takes: 15 minutes

1L (4 cups) milk
2 tablespoons lemon juice
1 punnet (2 lge handfuls) blueberries

1. Bring the milk just to the boil, stirring occasionally and making sure it doesn’t boil over.

2. Remove from the heat and add the lemon juice. Stir and sit for about 2 minutes. Stir some more.

3. Strain into a colander or strainer lined with cloth (I used a clean tea towel).

4. Divide the curds between 2 bowls adding back a little whey if it looks too dry. Top with blueberries.

Prepare Ahead?

The ricotta will keep for a few days in the fridge, but you’ll loose the super fresh title.

Leftover Potential

Ricotta will keep in the fridge for a few days. You might like to add a little whey back if it dries out too much.


carnivore – skip the blueberries and serve the fresh ricotta with finely sliced proscuitto, a little basil and some fresh tomatoes.

vegan / dairy-free – skip the home cheesemaking and serve fresh blueberries with a generous scoop of almond butter.

savoury – to make savoury ricotta season the curds with a little sea salt and scatter over some lemon zest and fresh thyme leaves. Use anywhere you’d use fresh goats cheese.

– add a few tablespoons of cream in with the milk for a richer, creamier cheese.

figs & honey
– in the Autumn (Fall) if you can get access to some lovely fresh figs, swap them for the blueberries and serve with some shelled pistachios.

carb lovers / more substantial – serve with shortbread or other sweet biscuits (cookies).

paleo (gluten, grain + dairy-free) – serve coconut yoghurt instead of cheese.

Waste Avoidance Strategy

milk – can be frozen or use to make hot chocolates!

lemon – keeps for months wrapped in a plactic bag in the fridge.

blueberries – eat for breakfast with yoghurt or freeze.

Problem Solving Guide

too bland? I like this au natural but you may like to add a little salt if you’re finding it too bland. The other option is to sweeten the cheese with a little honey or sugar.

too dry – the first time I made the cheese I let it drain too long and it dried out too much. The good news is you can just add back in some of the whey to fix any dryness.

whey cloudy – the whey should have a ckearish yellowy colour. If your whey is milk looking it means your acid wasn’t strong enough and you haven’t separated all the protein. Lemons vary in their acidic strength so sometimes you’ll need to use more. Just add a few more tablespoons lemon juice to the whey and let more curds form then pass through the cloth and strainer again to collect the extra curds.

curds not forming
– this means your lemon juice wasn’t strong enough. Just add more and wait a few more minutes, making sure you stir well.

Serving Suggestions

Great as a light breakfast on it’s own.

The ricotta can be used anywhere you’d normally use regular ricotta or fresh goats cheese.

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  • How long does it take to strain? In the video, all the other steps you kept saying 5 min here, 2 min there, but neither in your instructions or the video do you say how long it takes to strain. I saw you give it a bit of a squeeze, but you also said you let it sit for a bit to strain. How long? I’ve never made cheese before. Plus if we’re supposed to serve this as immediately as possible I’d like to know how long ahead of time I should start so it’s ready to serve when I’m ready to eat!

    • Another good question Mrs Mack!
      The final straining time depends on how firm you want the cheese. 5 minutes is a good starting point but the longer it sits the firmer the cheese would be. I probably wouldn’t leave it for more than 20 mins or 1/2 hour though because I wouldn’t want it to get too dry.

  • I never thought of making my own cheese but this looks quite doable! Should it be whole milk as opposed to lower fat (like 2% or 1%)?

    • It’s even easier than it looks Ellie!

      I never use lower fat milk… I’m all about the cream 🙂

      But you could use lower fat if you like… the cheese making part is all about the protein coagulating so the fat content won’t impact that… it just changes the flavour and texture of the finished product.


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