serves
2
prep
15 minutes
cook
30 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
Ricotta
- 3 cups whole milk
- 1 cup cream
- 2 tbsp vinegar (I’ve used distilled or cider, you could also use white wine vinegar)
- salt
Melted leeks
- 1 large leek
- 2 tbsp butter
- pinch chilli flakes
- salt
Draining time 25 minutes
Instructions
In a large pot, combine the milk and cream, and bring to the boil. Watch closely as it can boil over quickly and is a terrible pain to clean.
Once the milk has come to a boil, remove from heat and add the vinegar. Give a quick and gentle stir before letting the mixture rest for 1 minute. You should notice almost instantly the little curds begin to form and separate from the whey.
Line a strainer with two layers of cheesecloth and place over a bowl large enough to catch the whey. Carefully pour the hot curds and whey over the cheese cloth. Let this drain for about 20-25 minutes or until it is the consistency you desire.
Add a bit of good quality salt. You don’t need much, if any, if you plan to use it for sweet recipes.
Before you cover and refrigerate your ricotta, make sure to take a bite while it’s warm. There’s really nothing better.
Refrigerated, the ricotta will keep for 1 week.
Thinly slice the white part of a large leek. In a skillet, melt the butter, then add the leeks. Add a pinch of salt and cook over medium-low heat until the leeks soften, become translucent and just start to caramelise.
Top a crisp piece of bread with fresh ricotta, warm leeks and a bit of chilli flakes.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
