Prep time: | Cook time: | Serves Make 500g
- 2 litres fresh milk
- 20 – 40ml vinegar
- 200ml boiled then cooled water
- 1 tsp salt
- cooking thermometer (0˚c – 110˚c)
- measuring cups
- wooden spoon
- cheese cloth
- strainer / colander
- double boiler saucepan (2 saucepans where one is bigger than the other)
- To begin, fill the larger saucepan with as much water as you can so when you place the smaller saucepan on the inside the water won’t overspill out of the pot. Place the smaller pot inside the larger pot and pour the milk and whey (if you have it) into it. If the smaller saucepan is touching the bottom of the larger pot, you will need to place a small wire rack underneath it. This is to prevent direct heat from the stove onto the saucepan with the milk in it.
- Now, turn up the heat on the stove and place the double boiler on it, make sure you keep the thermometre handy to check when the milk temperature reaches to 95˚c. Keep stirring the milk to make sure the temperature is even throughout the pot. When it reaches the correct temperature, take the pot off the burner, and slowly add the vinegar until you notice the curds starting to form. This is where the solids separate from the water.
- Add the salt and let it all sit for about 5 minutes then drain out the whey. You can not use the whey from the ricotta to make ricotta again as it has the vinegar in it and it won’t work.
- Finally, take a piece of cheesecloth, dampen it and place it inside a colander.
- With a strainer, ladle out the ricotta into the prepared colander so it can drain freely.
- Squeeze out any excess liquid. Now you can eat your ricotta warm or if you like refrigerate it and eat it later. I like to serve mine with honey and crackers.