Σπιτική ρικότα

Η ρικότα είναι ένα μαλακό τυρί, Ιταλικής προέλευσης, που έχει κατακτήσει την Αυστραλία. Είναι πολύ εύκολο να το φτιάξετε μόνοι σας στο σπίτι, μας λέει η Άντζελα Νικολέττου και μας δίνει την συνταγή για φρέσκια ρικότα!

Home -made ricotta cheese Source: supplied by Angela Nicolettou

Ricotta cheese

Ingredients

2 lt full cream milk

200ml pure cream

2 tsp salt

3 tbs lemon juice or apple cider vinegar

Method

Place milk, cream and salt in a large saucepan and slowly heat until just boiling.

Reduce heat to low and add the lemon juice or vinegar. Stir gently for a couple of minutes.

Remove from heat, cover and let stand for 20 minutes for the curds to form.

Straining the ricotta Source: supplied by Angela Nicolettou

Line a colander with cheesecloth or muslin and place on top of a bowl. Use a flat slotted spoon to gently scoop the curds and place in the colander. Let the curds drain for 20 minutes before placing the ricotta in a container and storing in the fridge. You can leave it drain for longer if you want a firmer cheese.

The whey can be used to make cakes, pancakes, as a marinade for meat or even as a stock for cooking. Alternatively it can be poured onto the garden as a fertilizer.

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