Ricotta Cheese is very quick and easy to make meaning it is a perfect for treat for an after-cheesemaking snack. Since ricotta does not undergo any ageing and generally does not contain added salt, it has a very light and sweet flavor that’s a perfect pairing for savory dishes like lasagna.
You will need :
- 3 litres milk (full cream)
- 1 1/2 teaspoons citric acid dissolved in 1/4 cup water
- 1 teaspoon salt (optional)
- Large pot
- Draining spoon (slotted spoon is fine)
- Fine Strainer
Pour your milk into the pot and add the salt (if using)
Heat the milk to 95 degrees C while stirring constantly. Once you have reached 95 degrees C take the pot off the heat. Stir in your citric acid solution. The ricotta shoud start to curdle immediately.
Now some people leave their mix for 30min, i like to leave it (in the pot) for an hour while I go and do other things (i set a timer of course).
Set up your strainer/seive with the cheescloth inside. The ricotta should be firm emough for you to scoop into your cheesecloth. With the draining spoon scoop in the ricotta curds, being careful not to break them up too much.
I then tie up the ends of the cheescloth and squeeze gently before hanging the ricotta cheesecloth package up to drain the cheese.
Now the hanging time depends on how you like the ricotta consistency (it can be eaten dry and crumbly or moist and creamy)
Now after unwrapping your cheese package do a little dance as you have just made ricotta!
You can store it in the fridge for up to a week. If it lasts that long that is!
Perfect for ravioli!