Ricotta Cheese
How to make authentic delicious Ricotta cheese at home, easy step by step instructions, from start to finish.
See the video for details of this amazing Mozzarella and Ricotta cheese kit
Ingredients
Method
- Contents of the Mozzarella and Ricotta cheese kit.
- 5ltr / 1 Imperial gallon unhomogenised whole cow’s milk
- 1½tsp / 8g Citric acid, dissolved in 50mls of filtered water
- 1tsp / 8g Cheese salt
- Sterilize all your equipment before starting the recipe.
- Add the milk to a suitable size pan that has a good fitting lid.
- Add the citric acid to the milk a little at a time, and stir gently for 20 seconds.
- Place the pan on the hob, attach your provided thermometer to the pan, and on a low to medium heat, slowly bring up the temperature of the milk to 85°C / 185°F, this should take approx. 20 minutes.
- Stirring the milk occasionally, but very gently.
- As the milk gets up to temperature, the curds will start to separate from the whey.
- Once up to temperature, turn off the heat, remove the thermometer, put the lid on the pan, and let it rest for 20 minutes.
- While waiting, place a colander in your sterilised sink, and line it with the cheesecloth.
- After the 20 minutes are up, using a slotted spoon, lift the curds from the pan and into the cheese cloth, allowing the whey to drain down the sink.
- Gather and tie the corners of the cheesecloth, and hang it over a bowl until it stops dripping (around 10 minutes).
- Carefully turn the Ricotta out of the cheesecloth and into a clean bowl, gently mix in the cheese salt.
- Cover the bowl with clingfilm, and refrigerate.
- Ricotta will keep in the fridge for 4 to 5 days.
- Or it may be frozen, for up to 3 months.
- Enjoy.
Equipment & products used in my kitchen and videos
