Kristen’s homestyle ricotta
Print recipeIngredients
- 2l full cream milk
- 100ml pouring cream
- 50ml lemon juice
- 1 teaspoon fine sea salt
Note
This is a method Kristen Allan recommends as a perfect foray into domestic cheesemaking. Ricotta is the easiest of cheeses to make in the home as it requires no specialised ingredients or equipment beyond a food-safe heat thermometer.
Directions
| Put enough cold water into a 5-litre pot to cover its base, about 1-cm deep. This will help prevent the milk from sticking or burning. Pour all the ingredients into the pot and stir. | |
| On a low heat, gradually bring the milk to the about 95°C. This should take about 1 hour. Try not to stir the mixture too much, but make sure it is not sticking to the bottom of the pot. At around 90°C, you should notice the milk starting to separate into curds and whey. If not, you will need to add an extra dash of lemon juice. Turn off the heat once the ricotta reaches 95°C and leave to settle for 10 minutes. | |
| Line a colander with muslin and place a bowl underneath to catch the whey. With a sieve or slotted spoon, gently scoop the curds into a colander. | |
| Drain for approximately 10 minutes or longer if you want a firmer ricotta for baking or drying. | |
| Transfer to a storage container or eat while still warm. | |
| Refrigerate and use within 7 days. | |