Home Made Whole Milk Ricotta

This morning my daughter popped in for breakfast before heading into work.

We had home made Whole Milk Ricotta with Salt and Peppered tomato

 

  • 2 lt Full cream MILK
  • 1 teaspoon CITRIC ACID dissolved in 1/4 cup WATER
  • 1 teaspoon SALT.

Here is what you do :

  • Pour MILK into saucepan and add the SALT.
  • Heat milk to 95deg C (203F) Stirring constantly.

  • As soon as at 95deg, remove from heat and add CITRIC ACID mixture.  It will curdle immediately.

  • Leave ricotta to cool for 30 mins.  If not at the desired consistency, leave for another 30 mins.
  • (I left mine for 2 x 30 mins)
  • Use a draining spoon and layer the ricotta into draining basket/cheesecloth. (I used cheesecloth and put into draining basket)
  • I placed mine in fridge overnight/can be eaten immediately.

 

It is also excellent mixed through spaghetti with some nice chilli flavoured bolognese sauce, YUMMM !!

 

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