Pete's Food Blog

30. Aug, 2021

Extra creamy home made ricotta

Extra creamy home made ricotta

Ingredients:

2 Litres of full-fat  non UHT milk.

1 tsp salt

1 dl fresh lemon juice + 1 tsp

1½ tbl flavourless oil

Method:

Bring the milk temperature up to 94°C (use a quick read thermometer). Remove the pan from the heat and whisk in the salt and lemon juice. Let it stand, untouched, for 30 mins.

Pour through a muslin lined strainer and let it stand for 90 minutes.

Transfer the solids to a blender with 1 tsp lemon juice and the oil. Blitz until totally smooth (1-2 mins.).

This should be like marscapone. Store in the refridgerator overnight, uncovered.

Keeps in a an air-tight container in the fridge for up to a week.