Homemade Ricotta
Making your own ricotta is simple with DYC vinegar (dont worry it wont taste of vinegar!). Works wonderfully in baking (baked cheesecake anyone???), or simply on a cracker with some chutney.
2 cups blue top, homogenised milk
1 ½ teaspoons DYC White Vinegar
½ teaspoon salt
Cheese cloth, muslin, a thin tea towel or a fine sieve
1
Bring milk to the boil. Remove from the heat immediately.
2
Mix in the vinegar and salt.
3
Leave for 10 minutes or until curdled.
4
If using fabric, wet 3 or 4 layers of cheese cloth, muslin or one layer of a tea towel with boiling water, squeeze out the excess water then arrange over a bowl.
5
Pour the curdled milk into the cloth or fine sieve and leave until just the curd remains. Discard the liquid or use in cooking.
6
Scoop the curd into a bowl or airtight container and refrigerate until ready to use. Makes about 1/3 cup.
