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8 people made this
About this recipe:
That's right - you can make your very own ricotta cheese at home to enjoy on its own or use in your favourite Italian recipes!
Makes: 800 g ricotta cheese
1 teaspoon citric acid
3.75 litres full fat milk
2 teaspoons salt (optional)
2 tablespoons double cream (optional)
Extra time:1hr resting ›
- Mix citric acid in the water.
- Pour milk into a large saucepan. Over medium heat, heat the milk to 85 degrees C. Do not boil. Stir often to prevent scorching.
- Once at 85 degrees C, stir in the citric acid. Keep stirring until curds form.
- Line a colander or sieve with muslin. Using a slotted spoon, spoon the curds into the muslin. Fold muslin over top and let the liquid drain from the cheese for 20 to 30 minutes.
- Remove the cheese from the muslin and add salt and double cream, if desired. Stir well to combine.
- Serve straightaway or use in your favourite recipe. Store the ricotta in a covered airtight container in the fridge for 1 to 2 weeks.
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