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Really quick homemade Ricotta

Tangy with a texture that’s versatile for all sorts of sweet and savoury dishes, it’s hard to beat the taste of fresh ricotta. It’s also super easy to make this Italian-style soft cheese at home using just a few ingredients. There’s no fancy utensils required, you also save on unnecessary plastic packaging and it’s a great way to use up leftover or excess milk.

You will need:

Makes 1.5 cups of Ricotta.

  • 2L full fat milk
  • 1 teaspoon salt
  • 1/3 cup lemon juice

 

How to make:

Step 1  Place milk in a large saucepan. Bring to the boil over high heat. Remove from heat.

Step 2 Stir in lemon juice + salt. Stand, without stirring, for 10 minutes or until milk separates into small curds.

Step 3 Set a strainer over a large bowl. Line the strainer with muslin cloth.

Step 4 Slowly pour in the liquid, in batches, into the prepared strainer (depending on the size of your strainer, you need to wait a little for the liquid to drain before pouring more into it). Stand for 10 to 30 minutes depending on how thick you like your ricotta.

Step 5 Store strained ricotta in the fridge for up to 1 week. Don’t throw away the strained opaque yellow liquid – this is called ‘whey’. You can store the whey in the fridge for up to 4 days.

Use Ricotta for pasta dishes, mix with fresh berries, use to make a light cheesecake, use as an alternative to traditional icing on cakes, add to frittatas…it’s a super handy ingredient to have in your fridge.

TIP:

Whey contains protein as well as essential vitamins and minerals. You can use it to ferment cabbage, or in baking when a recipe calls for water or milk, add it to soups + smoothies for extra nourishment.

Images by Samantha Mackie

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