Creamy ricotta
Making your own ricotta cheese at home is easy and economical. You don't need any special equipment - just four basic ingredients and a bit of time. It's delicious as a topping on bread or in recipes such as cheesecakes, and can be used in both sweet and savoury dishes.
Tips:
If your ricotta feels too firm, stir a little whey back in for creaminess.
Beat lightly with a spoon for a smoother texture.
Save the whey! It's great for soups, batters, or smoothies.
Makes about 300g.
Recipe Video
Ingredients
- 1200 ml milk full fat dairy milk.
- 300 ml cream
- 1/2 tsp salt
- 40 ml DYC white vinegar
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1
Heat the milk: Combine the milk and cream in the saucepan. Heat on medium until bubbles appear at the edges (about 90?C), just below boiling. Remove from heat.
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2
Curdle the Milk: Stir in the salt, then add DYC vinegar. Gently stir for 45 seconds until the mixture separates into curds (solids) and whey (liquid).
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3
Cover the pan and let it sit at room temperature for 15-30 minutes.
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4
Strain the curds: Line a sieve or colander with muslin or cheesecloth and place it over a large bowl. Pour the curdled mixture into the sieve to drain the whey.
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5
For soft ricotta, drain for 1-2 hours at room temperature. For firmer ricotta, drain for 5+ hours in the fridge or gently squeeze the cloth to remove more whey.
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6
Transfer the ricotta to a clean container. Refrigerate for up to 4 days.
