You will need...
● Equipment: saucepan, draining Spoon, thermometer, cheese cloth, strainer/colander ● Ingredients: 2L whole milk, 1 tsp citric acid, 1/2 tsp cheese salt
Making Ricotta...
- Acidify the milk: dissolve citric acid in 125ml cold water. Combine half of this with the milk in a saucepan. Str. Add salt.
- Warm milk: whilst constantly string, heat milk to 760C. Small fakes of curd should begin to form. If not, add more citric acid solution one spoonful at a time until they do. Use caution; adding excess acid could lead to a sour testing cheese.
- Continue heating: whilst taking care not to scold the milk, heat to 900C then turn of heat.
- Forming curds: as the curds rise to the surface, use the slotted spoon to move them to the center of the pan. They should coalesce into a larger mass. Allow them to rest in the liquid for 10-15 minutes.
- Draining the curds: ladle/spoon the curds into a colander lined with the cheese cloth. Allow to drain for 10 minutes or until the whey ceases to drip freely. The longer you leave it the creamier the ricotta will become. Drain for several hours for a dense, spreadable cheese
- Chill and Eat! …or proceed with the 2nd recipe...
