Fresh Homemade Ricotta

Fresh Homemade Ricotta

Makes about 300g

Vegetarian / Gluten Free

Ricotta is a delicious, creamy and versatile white cheese, which can easily be made at home with only fresh milk, fresh lemon juice and salt. Ricotta is rich in protein, probiotics and high quality whey, making it gut friendly; it may also promote muscle growth and help lower blood pressure. Use it in salads, scrambled eggs, pasta dishes and desserts, or enjoy it plain, in all its simplicity and wholeness.

Ingredients

2lt fresh organic whole milk (preferably non-homogenised)

Fresh juice of 2-3 lemons

1tsp salt

Kitchen thermometer

Method

Pour the milk in a large pan over low heat and gently heat to 80-85C. This may take around 10 minutes.

Add the lemon juice and salt and gently swirl with a wooden spoon.

You will notice the ricotta separating from the whey.*

Take off the heat and cover the pan. Allow to rest for 30 minutes.

Place a colander or sieve over a large bowl and line it with a cheesecloth, folded a few times. Pour the mixture into the cheesecloth and allow to drain.

Make sure the ricotta is not sitting in the whey. If this happens, transfer the whey to a separate bowl, so that the ricotta can drain further.

Allow to sit for 5 minutes.**

Lift the corners of the cheesecloth and gently squeeze out the rest of the whey. It’s ok to leave some though.

Transfer the ricotta into a pot and chill.

Enjoy as desired!

Notes

This ricotta will last for a few days in the fridge.

The whey is full of probiotics and can be used in other recipes such as smoothies, soups and baked goods.

*If the whey is not separating, you may need to add more lemon juice, as the acidity in lemons varies.

**This amount of time will produce a medium ricotta.  For a softer ricotta drain it less (for 2 minutes or so),or for a firmer texture drain it for longer (20 minutes or so).