Waiting Time: 55 minutes      /      Cooking Time: 30 minutes     /      Makes: Around 350g of ricotta
Ingredients
- 2L milk (any milk will work)
- 1 tsp citric acid
- 60ml water
- 5g salt
Method
- Pour the milk into a pot and add the salt.
- Heat the milk to 95°C, while stirring constantly.
- Remove from the heat and allow the milk to cool to 88° C.
- Dissolve the citric acid in the water.
- Add the dissolved citric acid into the milk and stir gently.
- Once the curds start forming leave the ricotta to cool, uncovered for 20 minutes.
- After the 20 minutes ladle the ricotta into a ricotta basket and drain for 30 minutes.
- Tip the ricotta upside down to remove from the ricotta basket.
- Refrigerate in an airtight container for up to a week.
Notes
If you don’t have a ricotta basket you can use a muslin cloth over a colander. It wont produce a ricotta with the classic shape however it will still drain the whey.
Eat your ricotta fresh on bread with a little honey or try using it in a recipe like our Roasted Beetroot and Ricotta Tagliatelle.