It’s very easy to assume that cheese is complicated to make, and there’s no doubt that there can be an art to it, but try this simple ricotta recipe and you’ll never buy the supermarket version again!
INGREDIENTS
- 500 ml fresh whole milk
- 1 Tablespoon lemon juice
- Pinch of salt
Method
- Put milk and salt in a pan, over a gentle heat, and heat to a temperature of 93 degrees centigrade.
- Remove from the heat and stir in the lemon juice; keep stirring until the curds have separated.
- Pour the contents of the pan into a sieve lined with muslin, and leave in a fridge overnight to drip and set.
- If using the cheese for a ravioli filling, allow it time to become quite solid as too much moisture will make the pasta soft, splitting when its cooked.