10 minutes. Sometimes 10 minutes can feel like an hour, in other moments 10 minutes can feel like 1. For the most part time is subjective, only relative when we need it. Even knowing this 10 minute cooking sure does sound persuasive.

Ricotta is one of the simplest forms of cheese, made traditionally from the whey left over from cheese making although here it is made from the ordinary house hold full fat milk and cream. I say the simplest cheese to make as there is no rennet, brining or long maturation times. The only things required are a piece of muslin, the ingredients, a sauce pan and 10 minutes. 10 minutes that is it from the beginning of the recipe until the end product. A creamy ball of milk curd ready to be eaten.

Ricotta is such a versatile cheese, happy surrounded with sweets, fruits and desserts but equally at home among the savoury. Being a light textured neutral flavoured cheese works in ricotta’s favour, at home on the breakfast table next to the honey and banana bread or at the dinner table paired with spinach and pasta.

Some of the ways I enjoy ricotta:

Ricotta, mixed with some raw honey on top of some toasted brioche (gluten free) finished with some ripe fruit of the season.

Maid of honour curd tarts are based on a homemade ricotta cheese.

Spinach and ricotta rough puff rolls

Here is the recipe for a plain ricotta, to be jazzed up with whatever you feel the hankering for.

Ricotta Recipe

3 cups Full fat milk

1 cup Cream

1 tbsp Lemon juice

1 tsp Apple Cider Vinegar

In a sauce pan combine the milk and cream and set over a medium high heat.

Bring to a rapid boil, stirring occasionally to avoid a scorched base.

Boil for 1 minute, then add the lemon juice and the vinegar.

Allow to boil for 1 minute then remove from the heat and leave to stand so the curds can form.

Line a sieve with muslin cloth and place over a bowl. Pour the curdled milk mix into the muslin and allow to drain for 1 – 2 minutes.

unwrap the cloth and empty cheese into a bowl. Whip slightly with a fork, then place into the fridge to chill.

Makes approx 1 cup of ricotta.

Notes:

Muslin cloth can be purchased at homeware stores or fabric shops.

If you don’t have lemon juice on hand just replace with same value of apple cider vinegar.

Ricotta will keep for a few days in an air tight container in the fridge.

Oh and just quietly, my blogging platform was a little trigger happy and published this article before it was ready. Sorry about that, but since your here what are your favourite ways to enjoy ricotta.