Quick Ricotta Cheese (Farmaajo Rikoota) جبنة ريكوتا

Ricotta Cheese (Farmaajo Rikoota) جبنة ريكوتا

Ricotta Cheese


It is possible to think of cheese and not think of Somalia. When it comes to cheese, we believe Somalia is the closest you can get to a country that is the direct opposite of France. Yes, we are a nation of milk, with meat and milk (cad iyo caano) being the closest thing we have to a national dish. Yet, cheese is not in our vocabulary.

So what happens when you start making cheese in a non-cheese country? For a start, your name gets changed. Your last name becomes “cheese”. So, for example, if your name is Hassan, everyone starts calling you Hassan “Farmaajo”, farmaajo meaning cheese from the Italian formaggio. And Hassan “Farmaajo” was actually what everyone called the only cheesemaker in Mogadishu, Somalia.

Hassan made different kinds of cheeses, but the one we remember well was the fist-sized, creamy balls of fresh mozzarella. He had a large clientele and used to supply the major hotels in Mogadishu. We also remember him delivering to some of his regular customers.

We did not grow up on cheese, and back in Somalia even our homemade pizzas, surprise, had no cheese topping. Before you start feeling sorry for us, we would like to tell you that since leaving Somalia, we have made up for every gram of cheese we did not eat during our childhood. We LOVE cheese, all kinds except the very stinky ones.

Homemade ricotta is not only easy to make but is also so much better than most of the store-bought varieties. We like to spread it on a good, crusty bread and have it for breakfast or a snack. It is not justy tasty but also healthy.


Print Recipe

Print Recipe with Photos



(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements


Recipe #1:

  • 8 cups (2 litres) Whole milk (3.25%)
  • 2 tsp (10 mL) Salt
  • 6 Tbsp (90 mL) White vinegar

Recipe #2:

  • 8 cups (2 litres) Whole milk (3.25%)
  • 4 cups (1 litres) Light cream (18%) – Or table cream
  • 2 tsp (10 mL) Salt
  • 9 Tbsp (135 mL) Lemon juice




Steps for preparing the ricotta

  1. Pour the milk into a 5.5 litre stainless steel or non-reactive pot and place it over medium heat. For a creamier ricotta add cream. Stir every 5 minutes to prevent scorching. Heat until the milk begins to steam, gets foamy, and just starts to simmer at 190°F/ 88°C.
  2. Remove the pot from the heat, then add the salt and vinegar (or lemon juice). For every litre of milk, add 3 tablespoons white vinegar or lemon juice.
  3. Stir gently three or four times to distribute the acid evenly. Cover and let it stand for 15 minutes.
  4. Using a slotted spoon, gently transfer the curds to a fine-mesh sieve.
  5. If you do not have a fine-mesh, line the sieve with paper towels.
  6. Drain for 20 minutes or less for a moister ricotta cheese. You can rinse the cheese with two cups of cold water if you wish to get rid of the vinegar or lemon taste.


The acid separated the milk into curds & whey


The curds


Use a fine-mesh sieve


If you do not have a fine-mesh strainer, use a paper towel on top of the strainer


The whey


Ricotta Cheese


Ricotta Cheese


Ricotta sandwich with cucumbers, tomatoes, salt, black pepper, and extra virgin olive oil


Ricotta sandwich with cucumbers, tomatoes, salt, black pepper, and extra virgin olive oil


Ricotta with honey


Herbed ricotta


Herbed ricotta


Farmaajo Rikoota



Daabac Soo’da

Daabac Soo’da oo Sawirro Leh



(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL = 2.4 dl; 1 QW = 15 mL; 1 qy = 5 mL)


Soo’da #1:

  • 8 koob (2 litres) Caano dufan laga saarin (3.25%)
  • 2 qy (10 mL) Cusbo
  • 6 QW (90 mL) Qal cad

Soo’da #2:

  • 8 koob (2 litres) Caano dufan laga saarin (3.25%)
  • 4 koob (1 litres) Kareemo dufan yar 18%
  • 2 qy (10 mL) Cusbo
  • 9 QW (135 mL) Casiir liin dhanaan




Diyaarinta farmaajada

  1. Caanaha ku shub digsi (stainless steel) oo 5.5 litir qaada. Kareemo ku dar haddaad rabtid rikoota nafaqaysan (dufan badan). Dab dhexdhexaad ah ku kari. Shan daqiiqo walba walaaq si aysan digsiga salkiisa ugu dhegin. Kari ilaa ay aad u kululaadaan oo caanaha xumbo yeeshaan kuna dhowaadaan inay karkaraan. Haddaad termoomitir qabtid, kulaylka la rabo waa 190°F/ 88°C.
  2. Digsiga dabka ka qaad. Cusbada iyo qalka (ama liin dhanaan la miiray) ku dar. Litir walba oo caana ah waxaa ku dartaa 3 qaaddo weyn qal ama liin dhanaan la miiray.
  3. Si tartiib u walaaq (laba ilaa saddex goor) si uu qalka ama liinta caanaha u wada gaaraan. Dabool ee dhig muddo 15 daqiiqo.
  4. Farmaajada si tartiib ah ugu rid miire duleelo yaryar leh adigoo isticmaalaysa qaaddada shabaqa.
  5. Haddaadan qabin miire duleela yaryar, xaanshida jikada miiraha saar.
  6. Dhig biyaha ha ka baxaan muddo 20 daqiiqo. Haddaad jeceshahay farmaajo jilicsan, wax badan biyaha ha ka miirin. Laba koob biyo qaboow ayaad raacin kartaa haddaad jeceshahay inaad ka dhaqdid dhadhanka qalka ama liinta.


Caanaha oo kala go’ay


Farmaajada oo weli miirid u dhiman tahay


Isticmaal miire duleela yar


Haddaadan qabin miire duleela yar, miraaha caadiga ha dul saar xaanshida jikada.


Biyaha laga miiray


Farmaajo Rikoota


Farmaajo Rikoota


Saanwij rikoota, yaanyao, qajaar, cusbo, filfil madoow, iyo saliidda oliifada


Saanwij rikoota, yaanyao, qajaar, cusbo, filfil madoow, iyo saliidda oliifada


Rikoota iyo malab


Rikoota geeda leh


Rikoota geeda leh


Ricotta Rapide


Quand on pense fromage, on pense rarement à la Somalie. Sur la culture du fromage, nous pensons que la Somalie est le pays le plus à l’opposé de la France. Oui nous sommes une nation de lait, avec viande et lait (cad iyo caano) qui se rapproche le plus du plat national. Poutant, le mot “fromage” n’existe pas dans notre vocabulaire.

Que se passe-t-il que vous commencez à faire du fromage dans un pays qui n’en produit pas? Tout d’abord, votre nom change. Votre nom de famille devient “fromage”. Si, par exemple votre nom est Hassan, tout le monde vous appellera Hassan “Farmaajo”, farmaajo veut dire fromage et vient de l’italien formaggio. Hassan “Farmaajo” était le nom du seul fromager de Mogadishu, Somalia.

Hassan produisait différentes sortes de fromage, mais celui dont nous nous rappelons le mieux était la mozzarella sous forme de boules crèmeuses, grosses comme le poing. Il avait une clientèle importante et fournissait les grands hôtels de Mogadishu. Nous nous rappelons qu’il livrait certains de ses clients réguliers. Nous n’avons pas grandi en mangeant du fromage, et en Somalie même nos pizzas maison, surprise, ne contenaient pas de fromage.

Avant de vous sentir désolés pour nous, sachez que depuis que nous avons quitté la Somalie, nous avons rattrapé notre retard sur tout le fromage que nous n’avons pas mangé pendant notre enfance, au gramme près. Nous ADORONS le fromage, de toutes les sortes sauf ceux qui sentent très fort.

La ricotta faite maison est non seulement facile à faire mais aussi bien meilleure que la plupart des marques vendues au supermarché. Nous aimons l’étaler sur du bon pain croustillant et la manger au petit déjeuner ou au goûter. En plus d’être savoureuse, elle est équilibrée.


Imprimer la Recette

Imprimer la Recette avec Photos



(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL = 2.4 dl; 1 cs = 15 mL; 1 cc = 5 mL); mesures à ras


Recette #1:

  • 8 mesures (2 litres) de Lait Entier (3.25%)
  • 2 cc (10 mL) de Sel
  • 6 cs (90 mL) de Vinaigre Blanc

Recette #2:

  • 8 mesures (2 litres) de Lait Entier (3.25%)
  • 4 mesures (1 litre) de Crème légère (18%) – ou de crème liquide
  • 2 cc (10 mL) de Sel
  • 9 cs (135 mL) de Jus de Citron




Étapes de préparation de la ricotta

  1. Verser le lait dans une marmite en acier inoxydable ou non réactive de 5,5 litres et faire chauffer à feu moyen. Ajouter de la crème pour obtenir une ricotta plus crèmeuse. Tourner toutes les 5 minutes pour éviter que la lait ne brûle. Chauffer jusqu’à ce que le lait commence à fumer, à mousser et commence juste à frémir à 190 °F/88°C.
  2. Retirer la marmite du feu, puis ajouter le sel et le vinaigre (ou jus de citron). Ajouter 3 cuillères à soupe de vinaigre ou de jus de citron par litre de lait.
  3. Tourner délicatement trois ou quatre fois pour répartir l’acide. Couvrir et laisser reposer 15 minutes.
  4. Transférer le caillé dans un tamis fin.
  5. Si votre tamis n’est pas fin, doublez le avec du papier absorbant.
  6. Égoutter 20 minutes ou moins pour obtenir du cottage cheese qui sera moins sec. Vous pouvez rincer le fromage avec deux mesures d’eau froide si vous le souhaitez.


L’acide a séparé le lait en caillé et petit-lait


Le caillé


Utiliser un tamis fin


Si vous n’avez pas de tamis fin, utiliser une feuille de papier absorbant posée sur une passoire


Le petit-lait






Sandwich à la ricotta avec du concombre, de la tomate, du sel, du poivre noir, et de l’huile d’olive vierge extra


Sandwich à la ricotta avec du concombre, de la tomate, du sel, du poivre noir, et de l’huile d’olive vierge extra


Ricotta et miel


Ricotta aux herbes


Ricotta aux herbes


جبنة ريكوتا


اطبع الوصفة – بدون صور

اطبع الوصفة – مع صور


كوب = 237 مل، ملعقة كبيرة = 15 مل، ملعقة صغيرة = 5 مل

الوصفة الأولى
حليب كامل الدسم كوب 8
ملح ملعقة صغيرة 2
خل ابيض ملعقة كبيرة 6
الوصفة الثانية
حليب كامل الدسم كوب 8
كريمة سائلة قليلة الدسم 18% كوب 4
ملح ملعقة صغيرة 2
عصير ليمون ملعقة كبيرة 9


طريقة التحضير:


طريقة تحضير جبنة الريكوتا

يوضع الحليب في قدر سعة 5.5 لتر. للحصول على جبنة دسمة تضاف كريمة سائلة (18%). يوضع القدر على نار متوسطة ويحرك الحليب كل 5 دقائق. يسخن الى يقرب من درجة الغليان 88 د.م. (190 ف) -1
يرفع من على النار ويضاف الملح والخل (او عصير الليمون). يضاف 3 ملعقة كبيرة خل او عصير الليون لكل لتر حليب. -2
يحرك برفق 3 او 4 مرات ثم يغطى ويترك لمدة 15 دقيقة -3
تستخدم ملعقة شبكية لوضع الجبنة بلطف في مصفاة ناعمة -4
اذا كانت المصفاة غير ناعمة، يوضع فيها منديل مطبخ -5
تصفى لمدة 20 دقيقة اواقل من ذلك اذا حبيتم ان تكون الجبنة رطبة. يمكن تشطيفها بكوبين من الماء البارد اذا اردتم التخلص من طعم الخل او الليمون -6


الحليب بعد اضافة الخل


في هذه المرحلة، الجبنة تحتاج ان يصفى منها الماء


تستخدم مصفاة ناعمة


اذا كانت المصفاة غير ناعمة، يوضع فيها منديل مطبخ


مصل الحليب


جبنة ريكوتا


جبنة ريكوتا


خبز، جبنة ريكوتا، طماطم، خيار، ملح، فلفل اسود، زيت زيتون


خبز، جبنة ريكوتا، طماطم، خيار، ملح، فلفل اسود، زيت زيتون


خبز، جبنة ريكوتا، وعسل


جبنة ريكوتا بالأعشاب


جبنة ريكوتا بالأعشاب







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31 Responses to Quick Ricotta Cheese (Farmaajo Rikoota) جبنة ريكوتا
  1. um asmaa
    September 17, 2013 | 3:07 am

    asalaamu caleykum walaalaheyga qaaligoow dhamaantiin waamahadsantihiin ajar allaah hanigasiiyo niyadiin allaah haniiyeelo idinka iyo intaajeceshihiinba jazaakallaahuqeyrakum

    • A&L
      September 17, 2013 | 10:48 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Aamiin walaal. Adigana intaad noogu ducaysay iyo in ka badan ayaan Ilaahay kaaga baryaynaa. Mahadsanid.

  2. fadma
    September 17, 2013 | 8:42 am

    Masha,alah , mudo farabadan ayaan raadinayey iin aan helo sida loo sameeyo Riccota chees,insha,alah cashada caawa receptigan ayuu noqonaya ilaah kheyr farabadan ha idinsiiyo aamiin jazakuma laah scw.

    • A&L
      September 17, 2013 | 10:49 pm

      Aad iyo aad ayaa ugu mahadsan tahay faallada iyo ducada. Waxaan rajaynaynaa inaad jeclaataan.

  3. Zamiira
    September 17, 2013 | 1:35 pm

    asc walalayaal aad ayaa umahadsantihiin mar walaba waa noo faa iidesaaan waxaan mar kale idiinka codsanaya in aa noo soo gelisaan sida loo sameeyo muufoda lagu sameeyo birtawada not the oven wana idiin salamayaa mahadsanidiin marlabaad.

    • A&L
      September 17, 2013 | 10:55 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Walaasheenna qaaliga ah, waa ku mahadsan tahay salaanta iyo faallada wacan. Waan ku faraxnay. Hadduu Eebbe idmo waan soo gelin doonna. Naga raali ahow waa kaa daahinay.

  4. Yahya
    September 17, 2013 | 2:38 pm

    Salam family.
    Barakallahu fik.
    Your work is magnificent, incredible.

    Salam from Sevilla, Andalucía.

    • A&L
      September 17, 2013 | 11:00 pm

      Thank you very, very much, Yahya. We are very happy you like the website. We miss Andalucia!

  5. Qaali Omar
    September 18, 2013 | 4:37 am

    waad iga farxiseen runtii waaneh ku farxay recept kaan ilaahey ha idinka farxiyo masha allah gacmihiina allah barakeeyo walalayaal

    • A&L
      September 18, 2013 | 9:11 pm

      Aad iyo aad ayaan ugu faraxnay inaad jeclaatay. Mahadsanid walaasheenna qaaliga ah.

  6. xamdisweden
    September 18, 2013 | 6:54 am

    masha Allah

    thanks xawaash.com
    mar walbo wax cusub arko, wan jaclaa, kuna farxaa

    waa idin mahad celinaa

    indhaheena ayaa tihiin

    • A&L
      September 18, 2013 | 9:18 pm

      Mahadsanid, mahadsanid, mahadsanid! Nooloow oo jir.

  7. ummu mohamed
    September 18, 2013 | 8:41 am

    asc wr wb walaleheeyga qaaliga ahoow aad iyo aad ayaa u mahasantihiin alle ajar iyo xasanaad ha iidiinka siiiyo runtii aad baa noo farxad geliseen waxaan rabay in an idin weeydiiyo buskudka dheer dheer ee ku jiro ayaan isku deyi rabay waxaan waayey kaadisoooy idinkune ku der aah dhahdeen ma sameeyn kara la anteen ama ma jiraan wax kale oon uga kaaftoobi karo

    • A&L
      September 18, 2013 | 9:27 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
      Walaasheenna qaaliga ah, waan ku faraxnay faalladaada. Waa ka dhaafi kartaa haddaadan heli karin. Qayr ayaan kuu rajaynaynaa.

      • ummu mohamed
        September 19, 2013 | 8:03 am


        • A&L
          September 20, 2013 | 10:51 pm

          Adigaa mahadda mudan walaal.

  8. Nasra
    September 19, 2013 | 7:04 pm

    Salam wallaalayaal, mahadsaniddiin, farmaajo waa u ciil qabey inaan barto. kheyr aan idiin rajeynaa.

    • A&L
      September 20, 2013 | 10:52 pm

      Waan ku faraxsan nahay inaad jeclaatay. Mahadsanid.

  9. Iman
    November 4, 2013 | 1:29 am

    A/c walaalayaal waad mahadsan tihiin cheeseka dhawr mar ayaan sameeyay waana ii hagaagay, xag cafimaad iyo xag dhaqaalo waad na caawiseen ILLAH Ajir ha idin siiyo walaalayaal waxaan rabay haddii aad kari kartaan in aad soo gelisaan Yoghurt ama yugar W/c

    • A&L
      November 4, 2013 | 8:05 pm

      Mahadsanid walaasheenna qaaliga ah. Waan ku faraxnay inaad jeclaatay soo’da farmaajada. Qayr badan ayaan kuu rajaynaynaa.

      Hadduu Eebbe idmo waan soo gelin doonnaa sida loo sameeyo caana fadhi.

  10. Nasra
    February 12, 2014 | 8:59 am

    Your recipe’s are amazing. But I was wondering what I am doing wrong if my ricotta cheese isn’t clumping properly. Can I add more vinegar during the cooling down period for better separation of whey and curds?

    • A&L
      February 12, 2014 | 8:12 pm

      Thank you for your comment. The milk probably didn’t reach the required temperature. It is OK to add more vinegar when you take off the heat.

  11. جيهان
    September 26, 2014 | 5:14 pm

    السلام عليكم ، أحببت الوصفة ، أرجو منكم عمل الجبنة بالقشطة ( cream cheese ) التي تأتي على شكل مربعات ، وشكرا

    • A&L
      October 6, 2014 | 11:20 pm

      سنضيف طلبك للقائمة باذن الله

  12. مسلمة
    November 7, 2014 | 3:13 am

    Merci pour cette recette
    Mais’ j’ai une question
    ؟كم كمية الريكوتا الناتجة ؟
    وفيم يمكن استعمال المصل ؟

    وجزاكم الله خيرا

    • A&L
      November 10, 2014 | 12:25 am

      لم نوزنه، يمكن استعمال المصل في تحضير المرقة او بعض انواع الشربة

  13. Yasin
    January 13, 2015 | 8:00 am

    Assalaam alaykoum from Bosnia and Herzegovina!

    I just want to tell you how awesome your blog is and how useful it is for me and my family. We love your recipes, the way you present them in videos and the music too… May Allah bless you and award you for your deeds and efforts. It is hard to find nice food blogs made by Muslims on the Internet these days, and yours is shining like a bright star…

    Best wishes! :D

    • A&L
      January 29, 2015 | 2:11 am

      Wa’alaikum Assalam Warahmatullahi Wabarakatuh.
      Thank you very much for your kind words. It is appreciated. It is good to know that we have friends in Bosnia who follow our blog.

  14. ammar
    June 27, 2015 | 10:46 am

    Assalamualaikum, could u pls tell me that how many cups of cheese will i get with this recipe? JazakALLAH.

    Makkah , ksa

  15. Amirah
    August 30, 2015 | 5:56 am

    So delicious and easy. I also loved your little story about Hassan Farmaajo. :)

  16. Abdigani
    August 10, 2016 | 3:52 pm

    Guys plz tell meh how to make mozzarella ?

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About (Annaga)
Qui Sommes Nous نبذة عنا

We are a husband and wife team and we live in Canada. In a world full of food complications, we make cooking very simple. Our recipe videos will make your cooking easy, relaxed and enjoyable. We bring you the foods we love from Somalia and from around the world.