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hanging homemade ricotta, creamy, gluten free, 10 minute recipe.

Ricotta Recipe

Prep Time 5 minutes
Cook Time 10 minutes

Ingredients

  • 3 cups Full fat milk
  • 1 cup Cream
  • 1 tbsp Lemon juice
  • 1 tsp Apple Cider Vinegar

Instructions

  • 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.
 
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Course: pantry staple
Keyword: cheese