|Rush hour (image via here)|
But let me step off my soapbox for a minute and show you my latest favourite trick, DIY ricotta. I don't have the patience or the extreme attention to hygenic detail to make my own proper cheeses, but ricotta is a cinch.
I found this recipe through Twitter, but I can't now really recall exactly where it came from. I wrote it down on a Post-it in shorthand (see, being a journalist can be useful occasionally) and promptly lost the link. Proper ricotta is made from the whey byproduct of other cheesemaking, but this is the cheat's version. Milk thermometers are easily found at kitchen shops (Wellingtonians: buy them upstairs at Moore Wilsons).
1 litre full fat, not homogenised milk
2Tbsp lemon juice or white vinegar
pinch of salt
Put all ingredients into a large and very clean pot. Heat slowly, stirring often, to 96deg C (205degF - which might be easier to see on your thermometer). Take off the heat and let rest for 15 minutes. While that's happening, line a sieve with clean muslin (or a new Chux cloth) and set it over a deep bowl. Pour the curd-y mixture into this and let the whey drain away.
At this point, you can eat the ricotta warm, drizzled with honey, or you can let it drain in the fridge overnight, covered. Makes about 200g.
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