I discovered how to make fresh Ricotta and really can’t believe how easy it is! Not to mention the delicious taste and smooth texture!
Ricotta is a fresh and light cheese, perfect on top of salads, with crackers or on toast.
All you need is: fresh milk, good quality white vinegar, a 1 litre bowl and a small sieve.
Off you go!
• 1 litre of fresh full milk (not UHT)
• 2 tbsp. White Balsamic or Cider vinegar
• ½ tsp. Salt (I use pink Himalaya salt)
• a pinch of cracked white or black pepper
On the stove:
Bring 1 litre of milk to boil and let it keep boiling for 5 minutes.
Remove from the stove and add the vinegar. Stir. It should curdle (you will see small white ‘rags’ coalescing from water)
If not, bring back to a boil until it does.
Pour the curdles over in a cold bowl and let it cool down for 35 minutes.*
With the micro wave:
Pour the milk in a microwave proof bowl.
On maximum power (1000W), heat for 13 minutes.
Add the vinegar. Stir. It should curdle.
If it doesn’t, return to the microwave for an extra minute.
Let it cool down for 35 minutes.*
In the sink, pour the curdles (with water) into a sieve until all you have are the curdles. Drain for a couple of minutes.
Return the curdles to the bowl and add pepper and salt. Stir gently.
Place back into the sieve and push gently down with a spoon.
Cover with cling wrap and place over a bowl, so it can further drain.
Cool in the fridge for at least an hour.
The cheese will keep in theory for up to 5 days in the fridge, but in practice it won’t last that long!
• You can re-use an old feta jar with net, to keep your homemade ricotta in the fridge.
• Be creative and add chopped nuts, dates, pistachios to the fresh cheese, before placing it in the fridge.
• I like to use ½-1 tsp. of white cracked pepper, you will achieve a light version of the famous ‘Pepper Boursin’!
© Magali Schockaert and Gourmetonboard.com, 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and Gourmetonboard.com with appropriate and specific direction to the original content.