Sunday, 4 December 2011

Recipes - Ricotta

Make you own ricotta cheese at home with two ingredients.  Ricotta is a mild, smooth creamy and versatile cheese that can be used in sweet and savoury dishes.  It is also great on a cheese plate and can be peppered, herbed or dried.  It's super simple to make, but may take a few attempts to perfect as you need to get used to how the cheese reacts to different temperatures during cooking and how it should look at feel at each stage.

Ingredients - yield 400g
1L sea water
2L milk





Step 2
Step 1 - Place sea water in a large saucepan ans bring to the boil. Boil for 2-3 minutes.

Step 2 - Reduce heat to medium and pour in milk. Slowly warm milk and when bubbles start to reach the surface, reduce heat again to medium-low.  

Step 3 - Simmer for about 30-40 minutes, until curds and whey have separated.   

This is not the best photo, but basically, grab your spoon and pull the curds away from the edge of the pot.  If all you can see is a thin pale liquid, the curds have separated and you are ready to move to the next step.
Step 4 - Remove from heat and carefully skim curds off the whey and place in a colander lined with muslin. Slowly pour whey out of pot and scoop out any curds that settled on the bottom and did not brown. 
Step 5 - Evenly distribute curds between cheese hurdles and place over a rack at room temperature for about one hour.
Step 6 - Turn out cheese and refrigerate until required.

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