Home-made Ricotta

Here’s the recipe much requested on the ABC Jams and Talkback segment this morning:

Ricotta

2 litres milk (pasteurised, not homogenised)

¼ cup white or cider vinegar or 1 teaspoon citric acid dissolved in 60ml cool water

1 teaspoon salt

Pour the milk in a saucepan and heat to 95 degrees C, stirring constantly.

Stir in the salt, then the vinegar or citric acid solution. Stir until curds start to from.  (If they don’t add a little extra vinegar or citric acid solution).

Leave to cool for 25 to 30 minutes. By now the curds should be quite firm. If not, leave for 30 minutes more.

Scoop into a draining basket lined with muslin and leave draining until it reaches the desired consistency.

 

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