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Homemade Ricotta Khoya (Dry Milk/Cheese)

December 29, 2015

Khoya is essentially dry milk. Similar to Mawa (you can get the recipe here) which is made by drying up milk, Khoya is made by drying up cheese. Used for many South Asian dessert recipes to add a creamy texture to the finished product. 

 

Here is my easy 2 ingredient recipe for delicious Khoya with Clarified Butter (Ghee) and Ricotta.

 

You want to start out by heating up a heaping tablespoon of either Ghee (clarified butter) or butter. Then once its melted you want to add a pint of Ricotta Cheese. I'm using fresh homemade ricotta but you can use whatever you have on hand. Then you just mix and let it cook down until it essentially dries up. You will want to stand by and baby sit the ricotta, stirring every 3-5 minutes until it completely dries up and turns into a crumbly texture. It takes about 25 minutes, depending on your stove top and how wet your ricotta is, to dry the cheese completely out. 

 

 

The final product is a crumbly dry cheese that turns into a light golden hue. Let it completely cool and then store it in an airtight container and freeze until ready to use. It can last up to 3 months in the freezer and makes about a cup of Khoya. :)

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