Fluffy, rich clouds of ricotta are so good I just keep going back for more. Smeared on top of freshly baked sourdough and finished with a drizzle of honey is the perfect indulgence. Another spoonful and I have demolished the whole lot… Oops!
- 2 litres full fat milk (You can use any type of milk, however it won't be as smooth and creamy)
- 1/2 cup pouring cream (You don't have to add cream, however again it won't be as creamy)
- 1/2 tsp. sea salt
- 100ml vinegar or lemon juice (I like mixing both- 1/2 of each)
- 1. In a large saucepan heat milk to 90°C (Just before simmering point. It will form a skin)
- 2. Once at temperature, turn off heat and quickly pour in vinegar/lemon juice. Stir mixture once and leave for 20 minutes. (Do not stir more than once otherwise the curds will become tough and rubbery.
- 3. Using a slotted spoon, carefully lift curds and place in cheese sieves or in a sieve lined with two layers of cheesecloth. Once the visible curds in the saucepan have been removed, pour the rest of the mixture through a sieve into a bowl and transfer the rest with the other curds. Keep the leftover whey drained from the curds and use it as described below in the notes. (The whey will look yellow in colour).
- 4. You have now made ricotta! You can use the ricotta warm or cool in the fridge before using. Once drained and cold, place ricotta in an airtight container and store in the refrigerator. If you want a more solid ricotta, keep in the sieve and leave to drain overnight. It will last for 4 days in the fridge. Make sure to immediately wash the pot the ricotta was in as some of the curds can stick to the bottom and are hard to remove if not soaked in water.
- The ricotta will keep for 4 days in the fridge.
- - Pour in ice cube holders and freeze to use in smoothies
- - Drink over ice. It is full of protein and is great for your skin.
- - Mix in water to make bread
- - Pour over the garden. It is full of nutrients!
- - Marinate meats in it to tenderise them.