Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Sunday, June 21, 2009

Ricotta Cheese

(Lor Peyniri)

Ricotta Cheese
4 cup (1Lt) milk
2 tbsp lemon juice

Pour the milk into a medium size pot and turn up the heat over medium. When you see the thin layer on the surface of the milk, turn the heat off. Add 2 tbsp lemon juice and stir. Milk will curdle, if it doesn't add 1 more tbsp lemon juice. Cover the pot with a kitchen towel. Let it completely cool down for at least 2-3 hours.

Place a strainer with a cheese cloth inside over a bowl. Place the curdled milk on it. Grab and squeeze the top of the cheese cloth tightly to strain. Leave in the fridge overnight or in a cold room. The cheese cloth's pattern will leave marks on the Ricotta cheese. Wet the inside of the bowl and place the ricotta cheese in it. Keep it in the refrigerator.

Serve with Turkish black olives, tomatoes, cucumbers and freshly baked Turkish bread for breakfast.

Making Ricotta Cheese from Yogurt (Çökelek)

Making Ricotta Cheese from Yogurt
750 gr Turkish yogurt, plain
1/2 tsp vinegar or lemon juice
If you like, a little bit salt

Pour the yogurt into the medium size pot and turn up heat over medium. When the top starts to bubble, wait 2-3 minutes, then add vinegar or lemon juice. Yogurt will be curdle, turn the heat off. Let it completely cool down at least 2-3 hours.

Place a strainer with cheese cloth on top over a bowl. Place the curdled yogurt on it. Turn around the top side of the cheese cloth tightly, strain. Leave in the fridge over a night or in a cold room. Wet the inside of the bowl and place the ricotta cheese in it. Keep it in the refrigerator.

Before serve as a breakfast add some Nigella seeds or oregano in it, stir.



At 12:27 AM, Blogger rosasdolcevita said...

I love homemade ricotta. I made it last summer and it was so easy. Your recipe is much easier. Thanks for sharing.

At 1:06 AM, Anonymous Anonymous said...

sounds good. but could you please explain what do you mean by "Turn around the top side tightly" i am sorry but i don't understand that part. thank you.

At 7:12 AM, Blogger IDania said...

I've never made ricotta cheese at home. It's so simple...
Thanx alot for this recipe.

Love + kisses,

At 9:32 PM, Blogger Binnur said...

It is cheese cloth:) It needs to be closed tightly at the top to drain yogurt.

At 8:50 PM, Blogger sad said...

At 12:18 AM, Blogger Ashley said...

Wow! You make ricotta look so easy to make. This looks delicious - wonderful post!

At 6:23 PM, Anonymous Anonymous said...

thank u for this chees ,would u pleas put a photo for chees cloth

At 10:11 PM, Blogger Binnur said...

Here is the link for the cheese cloth picture;,

At 11:38 AM, Anonymous Anonymous said...

thank you thank you thank you. I posted a comment a while ago asking you to post recipes for this and I am so so so happy you did. Thank you so much and it tastes wonderful and easy to make

At 3:22 PM, Blogger thereislife said...

Hi Binnur,

Thank you! I love lor peyniri! I don't have a cheese cloth. Can I use a normal thin cloth instead?

At 3:56 PM, Blogger Binnur said...

Sure, you can also use double layer paper towel instead of thin cloth:)

At 4:44 PM, Anonymous Anonymous said...

Wow Im speechless again! If I knew that this is so approachble I would have tried it earlier because its the cheese of my childhood.I will definately try one day and inform about results:)!thx

At 4:49 PM, Anonymous Anonymous said...

A very important question! Should I get rid of the milk's skin while cooking it or leave one?...Im confused about this part of the preparation:)

At 7:37 PM, Blogger Binnur said...

Do not remove the milk's skin from the surface of milk, leave it:)

At 10:03 PM, Anonymous Kristina said...

Merhaba, Binur! Thank you very much for your recepies. My fiancé is Kurdish, from Antep. So many times impressed him, his friends and family with your recepies. You are my little secret. :) Com tessekurler. :)
But it's time I have a problem, I tryied to make a cheese today from my own hommade yogurt. I boiled it, then added lemon juice, it didnt curdle. I added some more but it still didnt :( any idea why could it be?

At 1:05 PM, Blogger Binnur said...

Merhaba Kristina,
Thank you:) I've heard some people had this problem. I think the problem originates from the fat of the milk. Do you use low fat milk or yogurt?

At 2:56 PM, Anonymous Kristina said...

I used full fat milk, and double cream for my yogurt. :(

At 10:19 AM, Blogger Binnur said...

I haven't had any problem with it. My yogurt has 3% fat, so you should
add more lemon juice because of the cream that yogurt has in it:)


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