Homemade Ricotta

Matt Sinclair

Ingredients:

Serves: 4

  • 2 Litres Full cream milk
  • 1/2 – 1 tsp sea salt
  • 3 Tbsp fresh Lemon juice or white vinegar
  • 1 tsp of lemon zest, optional addition

Method:

  1. Line a colander with lightly dampened cheesecloth or chux, ensuring there is enough excess to tie up and hang later.
  2. Heat the milk in a heavy-based pan over a low-medium heat. Add the salt and stir occasionally making sure that the milk does not burn. Heat the milk to 85C using a thermometer. The heating should take approximately 20 minutes.
  3. Remove from the heat, add the lemon juice or vinegar and slowly mix through for a couple of minutes. The curds will begin to separate from the whey. Cover the pot with a lid and allow to stand for at least 15 minutes. Strain or spoon out the ricotta into the prepared clothed colander. Tie up the material to encase the curds and hang over a bowl to strain.
  4. Hang ricotta for 5 minutes for creamy and smooth consistency or leave for up to 20-30 minutes for dryer cheese. Cover and refrigerate.

Similar Recipes

Hanger Steak

Hanger Steak

Ingredients: Serves: 4 800g Hanger Steak Sea Salt 1 small yellow pepper, seeds removed, roughly chopped 6 Yellow baby Tomatoes 1 small red chilli, seeds removed ½ tsp dried flaked chillies 2 Garlic cloves, peeled 20g fresh parsley, including any tender stalks 10g each...

Vongole

Vongole

Ingredients: 4 roma tomatoes ½ brown onion, finely diced 2 garlic cloves, finely diced 1 tbsp chilli oil ½ cup white wine 500g goolwa pippies 1 cup parsley leaves, chopped 250g fresh taglierini or linguine 1 lemon, juice only 50g unsalted butter Sea salt flakes Black...

Cheese Pita

Cheese Pita

Ingredients: 3 cups plain flour, plus extra Salt 1 ¼ cups warm water 150ml Peanut oil, plus extra Cheese Filling: 500g ricotta cheese 100gm Greek fetta 300gm cottage cheese 300ml thickened cream 2 eggs Salt Method: Combine the cheeses in a large bowl and mix together,...

Thai Chicken Larb

Thai Chicken Larb

Ingredients: Recipe brought to you with the help of our friends at Velisha Farms 1 tbsp oil 225g Chicken mince 2 tbsp fish sauce 1 lime, juice only 1 tsp caster sugar 3 spring onions, finely chopped ¼ cucumber, finely diced 2 red chillies, finely sliced 1cm ginger,...

Best Ever Cotolette

Best Ever Cotolette

Ingredients: 6 chicken thighs 3 cups fresh breadcrumbs ½ bunch parsley 100g parmigiano cheese 2 garlic cloves Sea salt Black pepper Flour, for dusting 2 eggs Method: Blitz the parsley, cheese and garlic into a fine crumb and mix through the breadcrumbs.  Season with...

Fermented Cauliflower

Fermented Cauliflower

Ingredients: 1/2 head of cauliflower, outer leaves removed and retained, cauliflower chopped into florets. 1 clove of garlic - peeled & sliced in half 1 tsp of sultanas or raisins (optional) 6 black peppercorns 1/4 tsp turmeric 1/4 tsp curry powder 3/4 cup...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!