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.1200 ml milk full fat dairy milk.
300 ml cream
1/2 tsp salt
40 ml DYC white vinegar
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.
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).
3
Cover the pan and let it sit at room temperature for 15–30 minutes.
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.
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.
6
Transfer the ricotta to a clean container. Refrigerate for up to 4 days.
