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Ricotta
Make this fresh ricotta to determine the texture you would like
Recipe Category:
Cheese
Makes enough for:
1
batch Ricotta
All Rights Reserved:
an original recipe from Lavender and Lime
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Ingredients
240
mls
milk
120
mls
cream
2.5
mls
salt
30
mls
lemon juice
Method
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
Notes
* I saved a ricotta container with a plastic sieve insert and use that