Homemade Ricotta Recipe
Prep time
Cook time
Total time
There are so many gorgeous recipes using ricotta that I have decided to make my own for the first time. A surprisingly easy recipe that you will love to have in your arsenal.
Ingredients
- 2 litres full cream milk
- 4 tbs white vinegar
- ¼ c pouring cream
- 1 tsp salt (omit if making for a dessert)
Method
- Pour the milk, cream and salt into a large saucepan
- Heat till just before boiling point – steam will be coming off the milk and there will be a small amount of froth on top
- Turn off the heat and pour in the vinegar, stir a couple of times and then let sit for 10 minutes.
- Pour the separated curds and whey into a colander lined with cheese cloth/muslin.
- Tie up and let drain. The time it takes to drain will depend on how fine the muslin is – I left mine for 4 hours, but generally 2 hours will be more than enough
- Ricotta draining in muslin from a tree branch
- Place in container and use within 3-4 days.
Notes
!Notes:
You can add up to 1 cup cream for a creamier ricotta
This makes 400g of cheese.
The longer you leave the cheese to drain, the drier and more solid the end result will be.
You can add up to 1 cup cream for a creamier ricotta
This makes 400g of cheese.
The longer you leave the cheese to drain, the drier and more solid the end result will be.
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/homemade-ricotta-recipe/