Home made fresh ricotta
I could not believe how easy this is to make. Now I never buy ricotta, it just doesn’t compare to what I make at home. This is best made with whey (a by-product of cheese production) but failing that use full cream un-homogenised milk.
4 ltr milk or whey
50 ml white vinegar or lemon juice
* cooking thermometer
- Combine milk and salt in a non-reactive saucepan and heat to 95 ºC
- Stir constantly to make sure milk solids don’t burn on the bottom of the pan
- Mix well while gradually adding the vinegar or lemon juice
- At the first sign of white specks appearing in the milk stop adding the vinegar
- Remove from heat and let stand for 5 minutes
- Line a colander with cheesecloth
- Carefully scoop or pour the formed curd into the cheesecloth
- Allow the ricotta to drain
- Eat now!
Keep in the fridge. Use within a week.
Basic recipe for yoghurt
Taken from Robin Clayfield’s You can have your permaculture and eat it too.
600 ml fresh milk
2 tbsp yoghurt, either from your previous batch or a commercial
yoghurt – acidophilus is preferable
suitable vessel, you can use either:
a vacuum flask with a wide neck
a large glass jar with a lid, which can be put into an insulated container (as in Decore brand yogurt makers)
an electric yogurt maker or
a jar which is then simply wrapped in blankets
- With boiling water sterilise all equipment
- Place the milk in a saucepan and warm to 45˚C
- Take this off the heat and gently stir in the yogurt
- Transfer your mixture into your vessel and insulate
- You need to maintain the temperature of the yoghurt at approximately 45˚C
- Leave for at least six hours or until the yoghurt has set
Once it has set it can be stored in the fridge ready for use
Remember to save a couple of tablespoons for your next batch.