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.
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.
