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 cheeseOnce 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.
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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
Equipment
- large 10L pan
- ricotta basket
- colander
- Jam thermometer
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.
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!