How to Make Fresh Ricotta at Home

 

The cheesemaking workshop was hosted at Strathfield library

The cheesemaking workshop was hosted at Strathfield library

 

I attended a cheesemaking workshop organised by #StrathfieldCouncil and Treading Lightly and it was so much fun :-)

Cheesemaker Kristen Allan is an absolute joy to watch and so passionate about cheese. I came back with a better understanding of how to make Ricotta, Mascarpone and Labneh.

So I am sharing Kristen Allan’s Ricotta recipe. If you’d like to contact Kristen to attend her workshop, visit kristenallancheesemaker.com

Ricotta Recipe (for 500 g)

Ingredients 

2 litres of good quality milk (full cream milk yields more ricotta)

100 ml pouring cream

60 ml fresh lemon juice (you can also use buttermilk)

pinch of fine sea salt

Thing you need

pot

thermometer

ladle with holes or slotted spoon

muslin

colander

bowl to catch whey

Step 1

Pour all ingredients into the pot and give a gentle stir on top. (If you stir quickly it changes the texture and ricotta can be grainy)

Step 2

On low heat, bring the milk unto 95 degrees celsius. This should take 1 hour. Try not to stir the mixture too much and make sure its not sticking to the bottom of pot.

(At around 80 degree celsius you should see curds starting to form and if you pull the curds away from side of the pot, you will notice the milk starting to separate.)

Step 3

Turn off the heat and leave for 10 minutes

Step 4

Line the colander with muslin and place the bowl underneath to catch the whey. With the ladle gently scoop the curds into the colander.

Step 5 

Drain for approximately 10 minutes or longer (2 days). If you want a firmer ricotta for baking or drying.

That's fresh ricotta!

That’s fresh ricotta!

Step 6

Transfer to a storage container or eat whilst still warm. Refrigerate and use within 7 days.

 

Hope you enjoyed reading :-)

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