Ricotta literally means recooked and this refers to the fact that ricotta is traditionally made from the whey left over from cheese-making.
However for those of us without access to cheese-making byproducts, delicious fresh ricotta can also be made by using readily available milk – cows, sheep and goats milk would all work well either on their own or as a combination.
The lack of requirement for any specific cheese-making ingredients such as rennet makes this cheese particularly suitable for cheese-making beginners or for those days when you don’t have (or want to make) all that much time for kitchen duties. This recipe makes approximately 500g.
- 1 gallon goats milk (or any other milk you prefer)
- 2 cups of live yogurt or buttermilk
- Salt to taste
Heat the milk and yogurt to 82°C/180°F, then turn off the heat and leave for 30 minutes to allow the curds and whey to separate.
Strain the mixture through a fine sieve lined with muslin and leave to drip for 1-2 hours, depending on how dry you want the ricotta.
Transfer to a dish or jar and use within a week.
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