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Finally, I am ready to share this recipe. This has taken ages to perfect as 1 in 5 attempts to make it failed. I now believe that I have a fool-proof method.

Being self taught it was a process of elimination to figure out where I was going wrong and it was all to do with fat content of the milk.  In the restaurant we use amazing milk from our local dairy which has a cream top, however, I have used cream and full fat milk from the supermarket in this recipe and the results are almost identical to the cheese I make here with our local dairy milk. The quantity in the recipe should yield around 800g of cheese

Once made, the cheese should last up to 2 weeks (although it’s usually polished-off well before then in this household!) when stored in an airtight container in the fridge.

EQUIPMENT

Large stainless steel pan to heat the milk

Thermometer

Ricotta basket or colander lined with muslin

Ladle (ideally one with holes)

 

INGREDIENTS – makes approximately 800g of Ricotta

2.2 Litres whole milk

1.2 Litres double cream

35g Maldon sea salt

75g lemon juice

50g good quality cider vinegar

WATCH THE FILM

Sloosh your pan with cold water and drain. This helps to stop the milk sticking.  Pour the milk and cream into the pan, add the salt and give it a stir. Heat to between 85c – 90C on a high heat

Have the lemon juice and vinegar measured out ready in a jug

Stir the milk every so often to stop it sticking.

While the milk is heating, get your colander lined with muslin or, if using a ricotta basket, I put the basket in a colander. Place your colander over a large bowl.

When you hit 85c – 90C drizzle the vinegar and lemon juice across the top of the milk. DO NOT STIR. Lower the heat to medium.

At this point you need to watch the thermometer. You’re trying to maintain the temperature between 85c – 90C for 20 minutes (set a timer). I know that when I see bubbles rising up through the milk it’s time to turn the heat down or off. If it gets too hot simply turn the heat off. It’s Ok if the heat rises to up to 95C but no higher. It’s all a bit of a juggling act at this point.

Once the 20 minutes is up, remove from the stove. The curds will all be at the top. Using the ladle, lift the curds out of the pan and place in the colander. Leave to cool for a bit collecting the whey in a bowl beneath the colander. Cover with foil, put in the fridge and leave to drain for 6 hours or overnight.

Once drained if your ricotta is too thick, you can use the whey in the draining bowl to stir through the cheese to make it wetter. Transfer to an airtight container and store in the fridge

Ricotta

Jules
Finally, I am ready to share this recipe. This has taken ages to perfect as 1 in 5 attempts to make it failed. I now believe that I have a fool-proof method.
Being self taught it was a process of elimination to figure out where I was going wrong and it was all to do with fat content of the milk.  In the restaurant we use amazing milk from our local dairy which has a cream top, however, I have used cream and full fat milk from the supermarket in this recipe and the results are almost identical to the cheese I make here with our local dairy milk. The quantity in the recipe should yield around 800g of cheese
Once made, the cheese should last at least 2 weeks (although it's usually polished-off well before then in this household!) and stored in an airtight container in the fridge.
No ratings yet
Cook Time 15 minutes
draining & chilling 6 hours
Course Cheese course
Servings 30 servings
Calories 188 kcal

Equipment

large 10L pan
ricotta basket
colander
Jam thermometer

Ingredients
  

  • 2.4 ltrs whole milk
  • 1.2 ltrs double cream
  • 35 g sea salt
  • 75 ml lemon juice
  • 50 ml good quality cider vinegar

Instructions
 

  • WATCH THE FILM
  • Sloosh your pan with cold water and drain. This helps to stop the milk sticking.  Pour the milk and cream into the pan, add the salt and give it a stir. Heat to between 85c - 90C on a high heat
  • Have the lemon juice and vinegar measured out ready in a jug
  • Stir the milk every so often to stop it sticking.
  • While the milk is heating, get your colander lined with muslin or, if using a ricotta basket, I put the basket in a colander. Place your colander over a large bowl.
  • When you hit 85c - 90C drizzle the vinegar and lemon juice across the top of the milk. DO NOT STIR. Lower the heat to medium.
  • At this point you need to watch the thermometer. You're trying to maintain the temperature between 85c - 90C for 20 minutes (set a timer). I know that when I see bubbles rising up through the milk it's time to turn the heat down or off. If it gets too hot simply turn the heat off. It's Ok if the heat rises to up to 95C but no higher. It's all a bit of a juggling act at this point.
  • Once the 20 minutes is up, remove from the stove. The curds will all be at the top. Using the ladle, lift the curds out of the pan and place in the colander. Leave to cool for a bit collecting the whey in a bowl beneath the colander. Cover with foil, put in the fridge and leave to drain for 6 hours or overnight.
  • Once drained if your ricotta is too thick, you can use the whey in the draining bowl to stir through the cheese to make it wetter. Transfer to an airtight container and store in the fridge.

Video

How to make really easy, delicious ricotta cheese

Nutrition

Calories: 188kcalCarbohydrates: 5gProtein: 3gFat: 17gSaturated Fat: 11gCholesterol: 63mgSodium: 502mgPotassium: 139mgFiber: 1gSugar: 4gVitamin A: 718IUVitamin C: 1mgCalcium: 117mgIron: 1mg
Tried this recipe?Let us know how it was!

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