Ricotta cheese


  • 500g milkman yogurt
  •  1 liter of milk
  • 1 cup cooking cream (heavy cream, if available)
  • 1 tsp salt.


  • Put all ingredients in a saucepan and bring to the boil until bubbles start forming.
  • Turn off the fire and let it rest for 20 minutes. Do not mix!
  • Pour into cheese mold or a towel cloth over a colander.
  • Refrigerate for 3 hours and serve with crackers and wine.

Submitted by the Plain Cooking Competition winner Winnie Namugabo