Thursday, September 13, 2012

Real Food Series: Homemade Ricotta Cheese









from the pantry:


2 litres of whole organic unprocessed milk
150mls heavy cream
a few tablespoons of fresh lemon juice
a few tablespoons of white vinegar (optional - depending on whether the milk curdles with only the lemon juice) 
sea salt to taste

let's begin:

1. Place milk and cream in saucepan (I like to use enamel or ceramic pots - you can read why here)
2. Heat over the stove on a medium heat, and bring to a rolling boil
3. Lower heat and add lemon juice, use a whisk to stir for a few minutes as the milk and cream begin to curdle. Turn off heat. It may take some time for the milk to curdle - if it is not happening, add the white vinegar and give a stir with the whisk.
4. Once the milk has separated into curds and whey, pour into a strainer covered with some cheese cloth/ muslin and allow to drain until most of the whey has drained out and you have your desired consistency. Be careful not to leave it too long or it will dry out.
5. Transfer into a glass container and store in the fridge covered, for up to a week. 

Enjoy it warm (or cold) on some well toasted sourdough with a drizzle of honey or on its own with some stewed apples or tropical fruit for a delicious lunch. 

Have you seen my new food blog Digestible Kitchen? You can follow along here on facebook

2 comments:

  1. Natalie, I'm just making this now. When do you add the salt? x

    ReplyDelete

Thanks for your sharing your thoughts. I love hearing from you and will respond to any questions in the comments sections. Natalie

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