Ingredients
- 4 cups (2L) milk
- 1/2 cup (125ml) fresh lemon juice
- 1 teaspoon table salt
- Cooking thermometer
- 60x30cm cheesecloth
Makes: 500 grams
Preparation time: 5 minutes
Cooking time: 30 mins (+2 hours resting time)
Method
1. Pour milk into a large pot and slowly heat over medium heat until the thermometer reaches 80℃ - this will take approximately 20 minutes. It’s important to not overheat the milk. Remove from heat immediately and add lemon juice, stirring well.
2. Rest uncovered, for 15 minutes. Meanwhile line a large strainer or colander with 2 layers of cheesecloth and place it over a deep bowl - ensure the strainer doesn’t touch the bottom of the bowl and there is plenty room to strain the liquid whey.
3. After the 15 minutes rest, gently pour the milk mixture over the cheesecloth - this will separate the curd (milk solids) from the whey (liquid).
4. Lift the strainer/colander and empty the liquid in the bowl - this is whey and you can safely consume it in other ways or dispose of it.
5. Place the strainer back over the catching bowl and refrigerator for 2 hours. Ensure there is enough room to allow excess whey to drip into the bowl and not touch the curd. Check it regularly to pour off the whey that will collect in the bottom of the bowl.
6. After the 2 hours the curds will have separated from the whey, and the ricotta cheese is ready to consume. Remove it from cheesecloth; season with salt. Use immediately or vacuum seal to store in the fridge. Alternatively use sanitised jars or airtight containers for up to 1 week in the fridge.
Appliances used: Miele 80cm Full-Surface Induction Cooktop KM7678FL, Miele 344L Integrated Fridge KS37472ID
Recipe writer: Danielle Brito
Second tester: Chloe Skipp
