Homemade Ricotta Cheese

Little Miss Muffet ate what?  Curds and Whey?  I loved my nursery rhymes as a little girl but that sounded awful.  It happens to be Ricotta Cheese or Cottage Cheese.

The curd is the ricotta cheese and the remaining liquid is whey.  Whey is said to be very good for your skin and the Swiss are known to add it to their baths to soak in.  Others reserve and substitute it for water in bread making or pizza bases, or even add a little to their drinks.

If you have half an hour to spare, give this a go and enjoy your curds and whey.  Just keep an eye out for spiders! LOL.

Photographed by Deborah

Photographed by Deborah

√ Wheat Free, √ Yeast Free, √ Egg Free, √ MSG Free, √ Gluten Free

Makes about 2 ½ cups

8 cups (2 litres) full cream milk (avoid low-fat or UHT milk)
½ cup full cream
1 tsp salt
¼ cup lemon juice (from 1½ large lemons)

Pour the milk, cream and salt into a large saucepan and gradually heat until almost boiling (when bubbles and froth start to appear turn down to simmer).  If it boils remove it from the heat.  Add the lemon juice and stir only once.  Simmer for 1-2 minutes.  It should start to separate now.  Remove it from the heat and let it rest for about 10 minutes.

Place a fine sieve over a large bowl (or use 2 layers of muslin over a colander), pour the milk into the sieve and let it drain for about 1 hour or overnight until you get your desired consistency.

The ricotta will keep in an airtight container in the fridge for up to 1 week.

Tip:  If you would like a dryer ricotta, let it drain for longer.  If the ricotta is too dry, add some of the whey back into the curd.

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