Crumbly, creamy ricotta cheese is a fridge staple that works with so many dishes from sweet to savoury. And while it is easily purchased in your local supermarket, there is something homely and wholesome about making your own cheese. And when it is as simple as this, using only three ingredients and taking little time, why not create your own from scratch, it tastes all the more delicious when you do!
Ingredients (makes approx. 230g of cheese)
1.5 ltr whole milk
75 ml white vinegar
1 tsp salt
1. Add milk to a large saucepan. Stir in salt. Heat on medium until bubbles start to form.
2. When the milk is simmering add the white vinegar. Curds will start to form on top of the milk. As they form use a wooden spoon to gently push the curds in to the middle of the saucepan to allow more room for more curds to form.
3. Once the milk is boiling remove from heat, add lid and set aside for about 15 minutes.
4. Using a large slotted spoon, spoon curds to a fine strainer layered with two layers of muslin or cheese cloth.
5. Allow to drain in the muslin for 20 minutes.
6. Wrap the cheese in to a ball and gently squeeze out remaining liquid, note that the more liquid you squeeze out at this stage will determine if the ricotta is more creamy or crumbly.
7. Serve ricotta or place in the fridge, the cheese will keep covered for two days. Enjoy!