When I stumbled across this post recently on smitten kitchen I can honestly say I had a little flutter in my chest. Crazy I know but ricotta is a staple in our household. The boys love it and we cook with it regularly. It never goes to waste. Our local deli sells the most delicious, smooth and creamy ricotta and it sells out quickly. Luckily I am up with the delivery date and time so I generally don’t miss out – Phew!

To date I have had a couple of attempts at making ricotta and on both occasions have been left largely disappointed by the dry balls of cheese that looked at me. They tasted okay but they just lacked the creamy consistency i love.

Thankfully smitten kitchen was smart enough to come up with the thought to add some cream to the mix and voila! Creamy spreadable ricotta ready to go that is economical and tasty on freshly made besan (chickpea flour) crackers.


Fresh Homemade Ricotta:
Adapted from Smitten Kitchen

About 1 cup of Ricotta

3 cups whole milk
1 cup crème fraiche or cream
½ tsp sea salt
3 Tbs lemon juice

Place the milk, crème fraiche and salt into a medium size saucepan
Attach a milk or candy thermometer to the saucepan
Heat the milk to approximately 85 – 90 degrees Celsius (just before boiling)
Stir regularly to prevent scorching the bottom of the pan.
Take the pan off the heat and add the lemon juice
Stir very gently a couple of times before letting stand undisturbed for at least 5 minutes.

Meanwhile line a colander with cheesecloth and place it over a large bowl so the whey can drain away from the cheese
By this time your saucepan should have curds and whey in it that you can gently pour into the colander
Leave to strain for 1 hour then place in a glass jar in the fridge ready for use

Don’t dispose of your whey. Add to breakfast smoothies or you can actually make ricotta from the whey (my next mission). Alternatively skip on over to here for more ideas to consider.


Besan Crackers
Makes approx 12 crackers

½ cup besan flour
½ cup almond flour
3 tbs LSA
1 tbs cold press olive oil
¼ cup water
pinch salt and pepper

Preheat oven to 185 degrees celcius
Mix flours and LSA together (use a whisk to get rid of any lumps)
Add the oil and then gradually add the water
Mix until a dough forms (knead it on a bench if that makes it easier)
Place the dough between two sheets of baking paper and roll until thin
Cut cracker in squares with a knife or use a cookie cutter if you wish
Place on a tray line with baking paper
Bake in the oven for 15 – 20 mins or until lightly browned