Ricotta with Oregano and White Pepper

Tiffany Bannworth


There are so many simple cheeses like this. I do not like to use rennet, so this is a simple version.

You may also make paneer this way, but you would form into a rectangular shape, cut into cubes, and fry it. Add to your favorite curry and cook like tofu.

★★★★★ 1 vote
1 cup or so
2 Hr
10 Min


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1 qt
whole milk
1/2 c
lemon juice or vinegar (apple cider or white)
1 pinch
white pepper to taste
ground oregano to taste
heavy cream, warm (optional)

How to Make Ricotta with Oregano and White Pepper


  • 1Heat milk until almost at a boil, then add lemon juice or vinegar.
  • 2The curds should start to pull away from the whey. Add the pinch of salt.
  • 3Boil and stir for 30 seconds. Turn off heat and cover with a towel. Let sit for 2 hours.
  • 4Then pour through a cheesecloth catching the curd in the cloth and catching the whey in a bowl.
  • 5Save your whey. You can use it for hundreds of things. I am currently using it for bread baking and mysost (Norwegian cheese made from caramelized cow's milk whey).
  • 6I like to rinse my curds to get rid of the lemon or vinegar taste, but it isn't necessary.
  • 7In a bowl, spread your curds out with a fork, add in the spices, tasting until it is the desired flavor.
  • 8Now you can make you decision if you want pressed ricotta or the loose kind you are used to at the grocers.
  • 9For the pressed, dip a cheesecloth in whey, wrap your curds into the desired shape, really condensed; press hard. You can make a circular form in a bowl or a rectangular in a bread pan. Add a weight and let sit overnight. (a heavy pot or bowl for circular or a brick for rectangular)
  • 10For loose set, I add a little heated cream (few tablespoons) and mix. Then I place in a cheese crock and set on the counter overnight. Then place in fridge.

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About Ricotta with Oregano and White Pepper

Other Tags: For Kids, Healthy

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