Flavour of the moment: creamy home made goodness. I cannot wait to make so many different dishes with this home made ricotta, first on the list is manicotti.
I have been wanting to make my own cheese for a long time and this seemed the perfect and simple way to start. The recipe is one from ‘Homemade with Love – Jennifer Perillo‘ (surprise surprise) and I had been looking forward to it all week. I began with some trepidation as I just didn’t think it could be as simple as it sounds but it really was. I stored mine in its cheesecloth in a tuppaware overnight and awoke to an even creamier and even dreamier ricotta. I cannot express how delicious this cheese is and I will most definitely be making it again. And again. And again.
- 1 litre of whole milk
- 250ml of double cream
- 190ml of buttermilk
- 0.5 tsp of salt
- Combine all the ingredients in a large saucepan and bring to a gentle rolling boil over a medium heat.
- As the curds begin to form and separate from the whey you will see fleck of white popping to the surface and the milk starting to get a little watery and cloudy. Let the mixture gentle boil for another minute or two.
- Remove from the heat and let it sit for half an hour to develop.
- Line a strainer with a few layers of cheesecloth and place over a large bowl.
- Bit by bit ladle the curds into the strainer, trying to keep them fluffy.
- After you’ve strained all the curds pull up the corners and sides of the cheesecloth and cover it.
- Let the cheesecloth drain for 15-30 minutes, depending how creamy you want your ricotta. The longer the drier, the drier the better for baking. If you want it to be spreadable then around the 15 minute mark is all your need.
- Store in an airtight container and keep it for up to 2 days.