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Homemade Cranberry Herb Ricotta

Serves 6.


    Homemade Cranberry Herb Ricotta

    This colourful appetizer highlights the season and can be included on a cheese platter as a lighter choice. It’s also a great way to use up milk that’s close to its best-before date.


    Don’t toss the whey!

    This quality protein can be used in smoothies or baked goods in place of water.

    An everyday cheese

    Use ricotta to top pasta and pizza. Homemade ricotta is a better choice than some store-bought versions that contain modified milk ingredients, binders, and/or preservatives.


    Homemade Cranberry Herb Ricotta


    • 8 cups (2 L) whole milk
    • 3 lemons, juiced
    • 1/4 tsp (1 mL) salt
    • 1 Tbsp (15 mL) extra-virgin olive oil
    • Zest of 1 lemon
    • 1/4 cup (60 mL) diced dried cranberries
    • 2 Tbsp (30 mL) chopped fresh parsley
    • 1 Tbsp (15 mL) chopped fresh rosemary leaves


    Per serving:

    • calories182
    • protein9g
    • fat13g
      • saturated fat7g
      • trans fat0g
    • carbohydrates8g
      • sugars4g
      • fibre0g
    • sodium167mg



    Line strainer with 3 layers of cheesecloth. Cheesecloth usually comes in a quadruple layer in the package, so open and refold into 3 layers. Place over bowl or pitcher so you can save the whey.


    Put milk in large, heavy-bottomed pot over medium-high heat. Cook, stirring regularly and watching closely to keep from scorching, until milk bubbles up sides of pot and temperature reaches 165 F (74 C), about 8 to 10 minutes. Do not let it boil.


    Remove from heat and add lemon juice. Stir gently to combine and watch for the white curds to separate from the yellowish whey. It should start separating into curds and wheyu2014if this doesnu2019t happen and thereu2019s a lot of unseparated milk, add an additional 1 Tbsp (15 mL) lemon juice or white vinegar, and stir gently.


    Once milk is fully separated, gently pour it through cheesecloth, allowing whey to drain into bowl while capturing curds. You may need to stir it, scraping it gently from the cloth to allow more whey to get through. Add salt, stirring gently to avoid breaking the curds.


    Let sit for 10 minutes to drain until it reaches desired consistencyu2014some people prefer ricotta more dry and some more moist. Scoop it out of cheesecloth into medium bowl and add olive oil, lemon zest, cranberries, and herbs. Allow to sit for 30 minutes to allow flavours to combine, or refrigerate until ready to serve.


    Serve with fresh bread, crackers, and/or chopped veggies.



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