Herbed Ricotta with Black Garlic Olive Oil on crackers

Herbed Ricotta with Black Garlic Olive Oil

Herbed ricotta with Black Garlic Olive Oil is a creamy homemade cheese spread made by heating whole milk with lemon juice until curds form, then draining and whipping with herbs, lemon zest and Black Garlic Olive Oil. Finished with Black Garlic Sea Salt, it delivers subtle umami depth without changing the ricotta’s fresh, clean flavour.

Homemade ricotta is easy and forgiving. As long as you get curds, you're doing it right.

Tips:

  • don't use Meyer lemons (not acidic enough)
  • add more lemon juice or vinegar if curds are not forming
  • you can add cream to the mix if you want creamier ricotta

This recipe was inspired by www.shelovesbiscotti.com and others.

Herbed Ricotta with Black Garlic Olive Oil

Teena Jelsma

Servings

4

Prep Time

10 minutes

Cook Time

25 minutes

Cuisine

Italian

Category

Neudorf Black

This Herbed Ricotta with Black Garlic Olive Oil is a fresh, creamy spread made from scratch using whole milk, lemon juice and salt, then finished with soft herbs and subtle Black Garlic Flavours. The ricotta is gently heated until curds form, drained to your preferred texture, and whipped with Neudorf Black Olive Oil for a light, smooth finish.


Homemade ricotta is forgiving and practical — it’s an excellent way to use full-cream milk that’s maybe past its best before date (but not sour). The texture can be adjusted depending on how long you drain it: shorter for soft and creamy, longer for firmer and spreadable. You should yield approximately 350–500g, depending on drain time.


Serve this herbed black garlic ricotta as:

  • A spread for sourdough or crostini
  • A base for roasted vegetables
  • A dip for grilled bread
  • A topping for summer platters


This recipe demonstrates how Neudorf Black Garlic condiments can add complexity without heaviness — enhancing dairy-based dishes with subtle umami rather than dominating them.

Herbed Ricotta with Black Garlic Olive Oil

Ingredients

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    • 2 litres full-cream milk (not UHT)

    • pinch of salt

    • 3 tablespoons freshly squeezed lemon juice (no seeds) or white vinegar

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    • Fresh ricotta (from above)

    • 2–3 tablespoons Black Garlic Olive Oil

    • zest of 1 lemon

    • Large handful soft herbs, finely chopped (chives, mint, basil, parsley)

    • Black Garlic Sea Salt, to taste

    • Freshly ground black pepper

    Directions

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      1. Line a colander or sieve with a dampened cheesecloth or thin, clean cotton teatowel. Set it over a bowl to catch the whey.

      2. Pour the milk into a large heavy-based saucepan and place over medium heat. Add the salt and stir occasionally to prevent scorching. If you don’t have a thermometer look for: plenty of steam, small bubbles forming around the edge. Do not let it boil. This should take around 20 minutes.

      3. Reduce heat to low. Stir in the lemon juice (or vinegar) and gently move the spoon in figure 8s through the mixture for about 1–2 minutes.

      4. Remove from heat: cover, and let sit undisturbed for 20 minutes to fully develop the curds.

      5. Carefully ladle the curds into your lined colander.

      6. Drain 5-7 minutes for soft and creamy (ideal for the spread) or up to 20 minutes for a firmer ricotta.

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      1. Transfer the drained ricotta to a mixing bowl.

      2. Add 2–3 tablespoons Black Garlic Olive Oil and whisk or beat gently until smooth.

      3. Fold through lemon zest and chopped herbs.

      4. Add Black Garlic Sea Salt and pepper to taste and mix gently.

      5. Spoon into a serving bowl.

      6. Finish with an extra drizzle of Black Garlic Olive Oil and a light sprinkle of Black Garlic Sea Salt before serving.