Easy, easy, easy.
Why didn’t I know this before?
It is so simple to make ricotta cheese. And home made ricotta tastes unbelievably fresh. Just delicious.
I was taught this method when I did the soft cheese making course recently. Now, to be very strict, this is a recipe for curds and whey, the traditional method for making ricotta (which means re-cooked) involves boiling up whey leftover from making curds and whey.
But who’s got the time, so lets go with this quick and easy version.
Lets not mess about. Roll up your sleeves and here we go!
Home Made Ricotta Cheese
1 litre milk
50ml white vinegar
a thermometer, ideally digital
a strainer of some sort – read on
1. Pour your litre of milk into a pan (or you might try heating in microwave.)
2. Heat until it reaches about 93 degrees C
3. Take the pan off the heat, pour in the 50ml of white vinegar and swish through with spoon briefly
4. Leave it alone for 20 minutes, do not touch. The curds and whey will separate.
5. Using a slotted spoon, very gently life the curds into a draining device. You can use the Cuisipro Yoghurt Cheese Maker as I did, or a sieve lined with cheesecloth or a Chux cloth.
6. Allow to drain in peace for one hour
7. Your ricotta is ready to serve, you will probably want to add some salt, stirring gently. Or maybe not.
PS I hate to throw anything away so I drank the whey, not a strong taste, quite pleasant.
Have you ever made ricotta?
have I convinced you it’s easy enough to try right now?