Wednesday, 15 September 2010

Making ricotta. Also, the best shirt of my life.

Ricotta is so much easier to make than you might imagine. I had a few cooking classes last week, and ricotta was something I learned about at my first Gourmet Gannet class.

Allie is a wonderful chef and teacher, so I followed the instructions from class (see her recipe for details).

From a litre of farmhouse milk, you will get around 150g of ricotta - preservative free, and you can control the process. You will need to use milk that is NOT homogenised, e.g. it still has a little cream in it. The stuff I used was around 8% fat, which is only twice as much as regular milk.
moo juice
Basically you boil it briefly:
yep, looks like milk
Turn off the heat. Add a small amount of white vinegar to curdle it:
mmm. delicious.
Leave it to keep curdling for about 10 minutes. Then line a colander with a clean, lint-free tea towel, and pour in the 'cheese'. Cover it and leave it for a few hours, squeezing out the extra whey from time to time...

And you have homemade ricotta! How flash is that?

On a totally unrelated note, I got a parcel today. It contains the only shirt that has ever fit me since the age of 13. Booby girls, I highly recommend checking out the clothing line at - you might even find something on sale.
shirt! no rude gaping or baggy tummy!

1 comment:

  1. Mmmmmmmm, ricotta... Although that curdling photo is almost enough to turn me off it. *Almost* ;)

    And yay to the shirt!!! Shall definitely have to check THAT site out :)


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