Clearly someone, somewhere has decreed ricotta inessential in this time of crisis. Well, I beg to differ. Had a discreet middle-class hissy fit in the Co-op cheese aisle yesterday (No gruyere! No goats cheese! No fecking NOWT.) but clearly this is not the spirit that beat the Hun or persistently underperforms in international sporting competitions so buckle up, chums; the internet will provide.
A little light googling and a can-do attitude and I can reveal that making ones own ricotta is a doddle!
I’ve only done this once, today, but it’s the most exciting thing to happen to me in months and now I am compelled to hold you with my glittering eye and tell you how.
You will need nothing more than whole milk, salt and lemon juice or a neutral, white vinegar.
In a heavy-bottomed pan bring your milk (I used a litre) and a good pinch of sea salt up to about 92 degrees centigrade. If you don’t have a thermometer this is basically the point where it is lightly bubbling and preparing to threaten you with boiling over.
Now stir in your lemon juice or vinegar. 20ml per litre. That’s a tablespoon plus a teaspoon.
Remove from heat and keep stirring for a minute or two. It will look minging.
Please excuse IG stories screen shot.
Leave it to stand for about 15 minutes or so.
Meanwhile, line a sieve or colander with muslin folded over a couple of times. Pretty sure a clean tea towel folded over will also do the job. Stand in a bowl. Not you. The sieve.
Next strain out the clumpy curds using a slotted spoon. I also went in there with a tea strainer and ended up just sieving it.
Voilà!
UPDATE:
Asparagus and bacon tart feat: homemade ricotta!
A little light googling and a can-do attitude and I can reveal that making ones own ricotta is a doddle!
I’ve only done this once, today, but it’s the most exciting thing to happen to me in months and now I am compelled to hold you with my glittering eye and tell you how.
You will need nothing more than whole milk, salt and lemon juice or a neutral, white vinegar.
In a heavy-bottomed pan bring your milk (I used a litre) and a good pinch of sea salt up to about 92 degrees centigrade. If you don’t have a thermometer this is basically the point where it is lightly bubbling and preparing to threaten you with boiling over.
Now stir in your lemon juice or vinegar. 20ml per litre. That’s a tablespoon plus a teaspoon.
Remove from heat and keep stirring for a minute or two. It will look minging.
Leave it to stand for about 15 minutes or so.
Meanwhile, line a sieve or colander with muslin folded over a couple of times. Pretty sure a clean tea towel folded over will also do the job. Stand in a bowl. Not you. The sieve.
Next strain out the clumpy curds using a slotted spoon. I also went in there with a tea strainer and ended up just sieving it.
Voilà!
Leave to strain. I left mine for about 3-4 hours. That’s state-mandated exercise, extensive snacking then a shower.
Twist your muslin around it and give it a final squeeze to remove any lingering whey and LOOK! CHEESE!
Mine is blandly milky and could have done with more salt but it’s the journey as much as the destination. I think it would be pretty good whipped up with some fresh herbs mixed through it. I’m planning to use mine in a simple asparagus tart tomorrow. Will report findings.
Use with a couple of days!
UPDATE:
Asparagus and bacon tart feat: homemade ricotta!
I shall stand in a bowl if I want to. Hmph.
ReplyDeleteBut otherwise, this is fab. I genuinely didn't know ricotta was this simple (and by coincidence have just added muslins to an online order to get it over minimum delivery, which seems very much meant). Might try it even if lockdown lifts unexpectedly soon.
Any day where you get to use the word 'minging' is a good day! This is brilliant. I had no idea it could be so easy to make. I'll definitely be having a go next time I need ricotta.
ReplyDeleteDon't throw out the whey! If you like that kind of taste (I do) there are various nice drinks you can make with it (and I'm pretty sure it's Good For You).
ReplyDeleteI did wonder about that but I was over-excited and v curds-focussed!
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