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Recipes For Self-Reliance

Home made fresh ricotta

I could not believe how easy this is to make. Now I never buy ricotta, it just doesn’t compare to what I make at home. This is best made with whey (a by-product of cheese production) but failing that use full cream un-homogenised milk.



4 ltr milk or whey

50 ml white vinegar or lemon juice

Salt (optional)


* cooking thermometer

* cheesecloth

* colander


  • Combine milk and salt in a non-reactive saucepan and heat to 95 ºC
  • Stir constantly to make sure milk solids don’t burn on the bottom of the pan
  • Mix well while gradually adding the vinegar or lemon juice
  • At the first sign of white specks appearing in the milk stop adding the vinegar
  • Remove from heat and let stand for 5 minutes
  • Line a colander with cheesecloth
  • Carefully scoop or pour the formed curd into the cheesecloth
  • Allow the ricotta to drain
  • Eat now!

Keep in the fridge. Use within a week.

Basic recipe for yoghurt

Taken from Robin Clayfield’s You can have your permaculture and eat it too.



600 ml fresh milk

2 tbsp yoghurt, either from your previous batch or a commercial

yoghurt – acidophilus is preferable


cooking thermometer


suitable vessel, you can use either:

a vacuum flask with a wide neck

a large glass jar with a lid, which can be put into an insulated container (as in Decore brand yogurt makers)

an electric yogurt maker or

a jar which is then simply wrapped in blankets


  • With boiling water sterilise all equipment
  • Place the milk in a saucepan and warm to 45˚C
  • Take this off the heat and gently stir in the yogurt
  • Transfer your mixture into your vessel and insulate
  • You need to maintain the temperature of the yoghurt at approximately 45˚C
  • Leave for at least six hours or until the yoghurt has set

Once it has set it can be stored in the fridge ready for use

Remember to save a couple of tablespoons for your next batch.


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