There are so many good reasons for you to be making fresh ricotta. It is super easy to make and you can determine the thickness of your ricotta by adjusting the straining time.
I really wish that everything could be as simple as this home-made ricotta. Two years ago Dave and I had a new satellite decoder installed. Even though it was sold to us with free installation, nothing is really gratis. The cost of the dish and smart LNB is merely added to the monthly installment. This charge does not amount to much and it shows in the quality of the items provided. In December the base of the arm holding up the dish sheared off. Dave took down the dish on the cottage as we no longer use it and replaced the arm. Then the bracket securing the dish broke. Given we actually needed a new dish Dave went and bought one. He got the strongest one available to handle the force of the wind. This was then put up and the LNB positioned for the third time in a month. Not long after that a fierce South Easter wind started blowing and some of our channels stopped working properly.
Today’s inspiration ♥ Recipe For Home Made Ricotta ♥ can be found on Lavender and Lime Click To Tweet
Eventually after 5 days the wind died down. Dave climbed onto the roof, a complicated thing to do, and moved the LNB. This did not fix the problem so once again we had to call our trusty installer. He came out on a Sunday afternoon with his meter and a new LNB just in case. Our LNB had packed in and needed replacing. We have gone for the updated LNB which should hopefully last more than two years. Thankfully this was done without too much hassle. Much like this home-made ricotta. It is so easy to make and even though it might not be traditional, it tastes great.
Click on the links for conversions and notes.
- 240 mls milk
- 120 mls cream
- 2.5 mls salt
- 30 mls lemon juice
- Place the milk, cream and salt into a saucepan and bring to the boil
- Immediately remove from the heat, add the lemon juice and stir gently until it starts to curdle
- Leave to cool
- Line a sieve with a double layer of muslin and set over a bowl
- Pour the curdled milk into the muslin and place in the fridge
- After 20 minutes you will be able to spread the ricotta
- Leave for up to 12 hours for a thicker texture
- Tip the ricotta into a container with a lid and place in the fridge *
- It will keep for 3 days
Inspiration published on Lavender and Lime February 9:
Dave and I are overseas in the United Kingdom. We will be back at work on the 13th of February. I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. You can follow our trip by taking a look at our holiday blog.