Homemade ricotta & blue cheese spread
Prep time
Cook time
Total time
You can skip the blue-cheese bit, you can add garlic, limit the herbs to chives, or add more. It's a highly customisable recipe.
Recipe type: Appetizer
Cuisine: French
  • 2l full cream fresh milk (don't use long-life)
  • 4 small lemons of 2 large
  • a generous pinch of salt
  • herbs: chives, oregano, lemon thyme
  • a lot of cracked pepper (a medley of 3 peppercorns is the best but any will do)
  • 2 to 3 generous tbs of nutty and flavoursome olive oil
  • More salt to taste.
  1. Bring milk to the boil.
  2. In the meantime juice the lemon in a bowl through a sieve.
  3. When milk is starting to boil, stop heat and put aside.
  4. Pour lemon juice and salt. Stir very gently with a wooden spoon or spatula 1 or 2 times.
  5. Leave to rest for 10 mins.
  6. Place cheese cloth or cheese bag on the same sieve over a large bowl. Pour the curdled milk in the cloth/bag.
  7. Let drip for 5 to 60 mins. The longer it drips the dryer it will be. I did 15 mins. If it is not creamy enough add whey (the liquid which came out of the cheese cloth in the bowl). Keep the whey to make pancakes, bread, cakes, ice-reams, or a simple tangy drink with ice-cubes.
  8. While it's dripping chop the herbs.
  9. Mix curd, herbs, cracked pepper, olive oil and salt.
  10. Serve with fresh or toasted bread.
Recipe by The Flo Show.com at http://www.thefloshow.com/homemade-ricotta-blue-cheese-spread/