I'm so excited! I've just made a ricotta using milk from our own jersey cow...woohoo!
Even without the added bonus and full "paddock to plate" factor involved in making this good thing with milk from our farm, there is nothing quite like home made ricotta...and once you know how to make it, you'll be hard pressed to buy it again!
A short note to the ingredients below, I have listed there that you should add a cup of cream to the mixture. If you don't have any however feel free to up the amount of milk to 2.25L - it will still be ridiculously creamy!
I hope you enjoy this recipe - its a beauty! Oh and don't forget to tag me in your creations - I always adore seeing you cook up my recipes!
Makes: About 300g fresh ricotta
Preparation time: 2 minutes
Cooking time: 15 minutes
2L full cream milk
1 cup cream
1 teaspoon salt
4 tablespoons white vinegar
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