Ricotta is a creamy-crumbly Italian cheese, that carries flavors of a dish so well.
How many times have we bought ricotta cheese, left it in the fridge for a few days, and when it’s time to use it, we find it has already gone bad and have to throw it away.By making it yourself, you not only wonder at its simplicity, but you can also easily make it every time you require ricotta in a recipe. All you need is whole milk and a few tablespoons of vinegar or lemon juice.
1 litre whole milk
3 Tbsp vinegar or lemon juice
Heat the milk until it is just about to boil.
Remove from heat and add the vinegar or lemon juice.
Stir and let stand for 10 minutes.
It will curdle and separate.
Pout the mixture over a muslin-lined sieve, and let stand for an hour.
You will see the yellowish whey caught in the bowl, and the milk curdles in the sieve.
Use as directed in a recipe.
*Note, you may add come cream to the milk before heating to add to the creaminess of the ricotta.