Home-made Ricotta

Fresh ricotta is sold everywhere in Australia but unfortunately in the U.K. it is mainly found in plastic tubs. With our recipe you can enjoy freshly prepared ricotta, knowing what ingredients went in to it.

people_outline
500g Ricotta
access_time
Prep: 2 - 3 hours
Cook: 5 minutes

Ingredients

Ricotta

  • 2.25 litres full cream milk (for a low fat version use semi-skimmed milk)
  • pinch maldon salt (crushed)
  • 8 tsp rennet

Method

  1. To Sterilize pan:Bring some water to the boil in a saucepan to sterilize it. Pour out the boiling water.
  2. Ricotta:Bring the milk and salt to blood heat in the sterilized pan. Gradually stir in the rennet, as soon as the rennet begins to work remove from the heat and leave to stand for 10 minutes. The milk should separate into curds on the top and whey at the bottom.
  3. Skim off the curd with a slotted spoon and spoon into a cheese cloth (clean muslin).
  4. Tie and hang up; leave to drip for 2-3 hours.

Recipe Ideas

Raw Broad Bean Dip served with home made Grissini.
Raw Broad Bean Dip
Portions: 2-4 (the amount depends on the size of the broad beans)

Prep: 30-40 minutes

Recipe Recipe
Chinese Aubergine Stuffed Fritters
Chinese Aubergine Stuffed Fritters
4-6 Portions

Prep: 20 minutes
Cook: Cooking Time; 10 minutes

Recipe Recipe
Swedish Meatballs with new potatoes
Swedish Meatballs
6 Portions

Prep: 15 minutes
Cook: 10-15 minutes

Recipe Recipe
Keywords:
ricotta 
food 
cooking 
cook 
cuisine 
cheese 
milk 
dairy 
italian 
rennet 
Categories:
sauces