Did you know that it’s really easy to make your own ricotta cheese? Give it a go, and try making your own unique version by adding herbs, spices, nuts or anything else that floats your boat!
- - 1 litre of full cream milk (wholemilk)
- - A good pinch of salt
- - 2 tablespoons of lemon juice or vinegar
- - (have a sheet of cheesecloth with you as well)
1. Put your milk and a good pinch of salt in a pot. Heat up over the stove on high heat (keep an eye on the milk as it can boil over and make a huge mess).
2. Just as the milk comes to a boil, turn the heat off, then add your lemon juice/vinegar. Give the milk a gentle stir, you should start to see the curds separate from the water content. Set the pot aside then leave it for about 15 minutes.
3. Put a sieve over a large bowl, then put a layer of cheesecloth over that sieve. Strain the cheese curds, then leave the ricotta to dry out on the cheesecloth. I recommend anywhere between 30-60 minutes. The longer you leave the cheese, the dryer the consistency will be.
4. From there, put your ricotta cheese in a container, then store it in your fridge.