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.
Prep: 2 - 3 hours
Cook: 5 minutes
2.25 litres full cream milk (for a low fat version use
pinch maldon salt (crushed)
8 tsp rennet
To Sterilize pan:Bring some water to the
boil in a saucepan to sterilize it. Pour out the boiling water.
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.
Skim off the curd with a slotted spoon and spoon into a cheese
cloth (clean muslin).