Ricotta Cheese

(Lor Peyniri)

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)


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.