Homemade Ricotta

I always heard that ricotta was easy to make at home, but I 100% underestimated just how easy that would be! And the results are worth it. You have total control over how soft or firm your ricotta turns out. And it only needs 4 ingredients!

This recipe is from Brad Leone.

Ingredients:

• 7 cups whole milk

• 1 cup pure or thickened cream

• 3 tsp salt

• 5 tbls white vinegar

Methods:

• Add your milk and cream to a heavy based saucepan, and add to a low-medium stove.

• Begin to bring the temperature to 93°C, keeping track with a digital thermometer. Make sure to stir every few minutes to ensure no burning of the milk.

• In the mean time, add your salt to your vinegar, and have at the ready.

• Once the milk mixture reaches 65°C, stir consistently until you reach the final temperature. 65°C is the burning temperature for milk, so if you leave it to sit above this temperature the bottom will stick and burn.

• As soon as the milk mixture reaches 93°C, take off the heat and add the salt and vinegar.

• Give it a quick stir, and leave to sit undisturbed for 10 minutes off heat.

• After the 10 minutes, pour the now curdled mix into a strainer lined with cheese/muslin cloth.

• For a soft ricotta, drain for 20mins. For a firmer ricotta, drain for an hour.

• Once drained to your liking, place into an air tight container or bowl with a lid, and store in the fridge.

• Consume within 1 week.

This made 550g of ricotta after being drained for 1 hour.