Blogging

How I Made My First Ricotta Cheese and Crispy Chicken Plate (Chef Ethan Imara Omukhango)

Ethan Omukhango
Over the weekend, I had a conversation with my mum Muthoni Omukhango about why we do not have plenty of cheese in a country with so much milk. That question stayed in my mind, and then my mum challenged me to try making homemade cheese, just like she was challenged by her hosts in Italy.
 
So I made my very first ricotta cheese!
 
It was such a fun experience working with my mum in the kitchen. I enjoyed learning something new and seeing milk turn into cheese right in front of my eyes. It felt a bit like a science experiment, but a very yummy one.
 
A big thank you to my dad Patrick Omukhango for going over and beyond to get me muslin cloth and kosher salt, because they are not easy to find in our local shops.
 
Also to my siblings Abiah Omukhango and Oracles on Paper by Gabriella Omukhango for cheering me on.
 
I am happy my first ricotta adventure turned out well, and now I am even more excited to keep trying new things in the kitchen.
 
The recipe is in the comments section. Who knows, maybe this is the start of my cheese-making era.
 
I served this with spinach stuffed chicken and baked tomatoes.
 
And I kept the whey water for a different recipe (I am yet to learn).
 
Credits: Recipe inspiration from The Kitchn

Ingredients

1. 8 cups whole milk (not UHT pasteurized, see Recipe Notes)
2. 1/3 cup freshly squeezed lemon juice (from 1 1/2 to 2 lemons), 1/3 cup distilled white vinegar, or 1/2 teaspoon citric acid (available from cheese-making suppliers), plus more as needed
3. 2 teaspoons kosher salt (optional)
*4. Cheesecloth

How to Make Ricotta

1. Warm the milk to 200°F. Heat the whole milk in a large pot slowly over medium heat until 200°F. The milk will get foamy and start to steam; remove it from heat if it starts to boil.
 
2. Add the lemon juice and salt. Turn off the heat. Gently stir in the lemon juice and kosher salt until combined.
 
3. Let the milk sit for 10 minutes. Let sit undisturbed for 10 minutes. After this time, the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey — dip a slotted spoon into the mix to check. If you still see a lot of un-separated milk, stir in 1 tablespoon more lemon juice or vinegar and wait for a few minutes.
 
4. Strain the curds. Fit a strainer over a large bowl and line the strainer with a double layer of cheesecloth. Scoop the big curds out of the pot with a slotted spoon and transfer them to the strainer. Pour the remaining curds and the whey through the strainer.
 
5. Drain the curds for 10 to 60 minutes. Let the ricotta drain at room temperature for 10 to 60 minutes, depending on how wet or dry you prefer your ricotta. If the ricotta becomes too dry, you can also stir some of the whey that drips out back in before using or storing it.
 
Recipe is from https://www.thekitchn.com/how-to-make-homemade-ricotta-cheese-cooking-lessons-from-the-kitchn-23326 
 
 

Books by Ethan Imara Omukhango

“Impacting lives with Christian literature”

Too Close For Comfort (2025)
When Ryan’s best friend introduces a game he knows is wrong, he must choose between fitting in and doing what is right. Too Close for Comfort is a thoughtful children’s story about friendship, choices, and learning to listen to God’s voice.

Hey! I Am Chef Ethan (2025)
Join Chef Ethan, an 8-year-old boy with a big love for cooking, faith, and family, on a joyful kitchen adventure. Filled with simple recipes and devotionals, this book shows children how food, fun, and faith can grow beautifully together.

Food in the Bible (2024)
Food in the Bible takes young readers on a delightful journey through Scripture, exploring the foods found in God’s Word and the lessons they teach. It is a nourishing mix of Bible truth, healthy discovery, and spiritual growth.

Cooking with Family (2023)
More than a recipe journal, Cooking with Family is a keepsake for preserving treasured meals, family traditions, and faith-filled moments around the table. With space for recipes and devotionals, it helps families cook, connect, and create lasting memories.

More from Ethan Imara Omukhango

“Impacting lives with Christian literature”

Ethan Omukhango

Ethan Imara Omukhango is a 9-year-old boy in Grade 4 with a big love for cooking and creativity. At home, he is fondly called Chef Etan, a name that suits his cheerful passion for food and experimenting in the kitchen.

Read More
Post Views: 31

Related Posts

We Worship at Work Because We Are the Temple Of God

Do you not know that your body is a temple of the Holy Spirit who is within you, whom you have [received as a gift] from God, and that you are not your own [property]? You were bought with a price [you were actually purchased with the precious blood of…

The Deceitfulness of Riches – A Little About A Lot

Because Abraham took Lot with him, against God’s instructions to leave all his relatives behind, they came to a point where there were disagreements between them. Abraham, being the elder and more experienced of the two, gave Lot the first choice of land. Lot chose the fertile plain of Jordan,…

african american parents and little daughter hugging each other in park
To Use Or Not Use The Rod?

Parenting, according to Merriam Webster Dictionary means 1: Raising of a child by its parents 2: The act or process of becoming a parent 3: The act of taking care of someone in the manner of a parent. It is taking responsibility to train a child and help them grow…

0 0 votes
Article Rating
Subscribe
Notify of
guest

0 Comments
Inline Feedbacks
View all comments
0
Would love your thoughts, please comment.x
()
x