Homemade Ricotta Cheese
Making your own cheese sounds difficult? Not in the case of fresh ricotta. This simple recipe gives you an Italian staple that can be used for sandwiches, pasta, pastries to name just a few.
To serve four
750ml fresh milk
250ml cooking cream
40ml lemon juice
10g sea salt
Dissolve the sea salt in the lemon juice.
In a saucepot, bring the cream and milk to a light simmer (85-90 °C). Take the saucepot off the heat and very gently stir in the lemon juice until you see the curd forming, this should take no more than 15 seconds.
Stop stirring and let it rest for an hour at room temperature.
Use a colander lined with a cheese cloth, placed it over a bowl. Strain the ricotta and collect the whey water. For a firmer texture, place the colander with the ricotta in the fridge overnight.
Store your fresh ricotta in the fridge and eat in a day or two, it doesn’t keep very well.
COOKING TIPS:
The curds should have fully separated after 10 minutes resting. If the whey water looks milky and the curd hasn’t separated completely, stir in 1 tbsp of lemon juice or vinegar and continue letting it reset, repeat if needed.
The collected whey water can be used for baking, soups or to boil vegetable and noodles.
All recipes in this series:
- Sourdough Starter
- Sourdough Focaccia
- Homemade Ricotta Cheese
- Sugar Snap Pea Salad, Whey & Ricotta on Toasted Focaccia
Starter Lab, is a humble bakery specialising in wholesome, naturally leavened breads and pastries. The popular bakery first opened in Canggu, Bali in 2016 before spreading its craft of bread making to Singapore in 2019.
RECIPE INGREDIENTS
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