Get hands on making your own ricotta | The Gourmand & Gourmet

Get hands on making your own ricotta

When Little Miss Muffet sat on her tuffet, you can bet your bottom dollar that her curds and whey came fresh from Nonnas’ freshly made pot. That silly spider didn’t frighten her away, she was already on high alert because she’d snuck her bowl of homemade cheese from the pot (and probably some crackers too) and was hiding on that tuffet from an eagle eyed Nonna. This ricotta recipe might get your Nonna up in arms about the lack of authenticity in its method, but if there’s one thing we know, it’s that cooking has rules that are meant to be broken, not frighten you away. Especially if breaking them gives you license to play, be courageous and get creative. After all, isn’t that what getting hands on is all about? Unless you’re a spider of course. What you’ll need to whip up your own ricotta: Ingredients:
  • 2 litres of good quality milk (not a supermarket brand)
  • 300mls thickened cream
  • 1/2 teaspoon citric acid (find it next to baking powder in the baking aisle)
  • 1/2 teaspoon of salt
  • 2.5 litre pot
  • A large colander for draining
  • A bowl that fits neatly under the colander
  • A super clean sink
  • 2 new chux wipes or muslin
Put all the ingredients into a pot. Turn the heat up high, and once there’s a little movement in the milk, turn it down to the lowest heat and watch it slowly split. It will take around 10 minutes and you’ll see a definite curd – a fluffy white mass that will look like white scramble sitting in a pale yellow whey. While the milk is splitting, grab 2 fresh chux wipes or muslin and rinse them under hot water from your tap, then wring out well. Line your biggest colander with the material and sit the colander in your perfectly clean sink. Carefully and slowly pour the split milk into your colander, and once drained, place the colander, draining in a bowl, in your fridge. Drain for a further half hour and spoon the whey into perfectly clean containers. Your mix needs to still be quite wet and loose. The gelatine from the cream will help it set further once it’s cooled. If you over drain, you’ll end up with a milk brick. Nobody wants a milk brick. No one except Miss Muffet. She could have had the upper hand with that spider! Your ricotta will last up to 2 weeks if everything that you’ve used is super clean! nims xx The Jam Pantry Image credit: Framed Cooks, Parsley Sage Sweet