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Ricotta is an Italian whey cheese, made from the left over whey when making other cheeses. The name Ricotta literally means ‘cooked again’ which explains what happens when making Ricotta. which can be made from sheep, cows and goats milk whey. Ricotta can not be made from the whey of acid-set cheeses as the protein has already been used in the original cheese.
The name Ricotta literally means ‘cooked again’ which explains what happens when making Ricotta.
- Whey from a non acid-set cheese such as Haloumi
- 40 mls Vinegar and 1 Tablespoon Salt
- Heat the whey to near boiling point – about 95 degrees celcius
- Turn off heat and add Vinegar and Salt
- Stir to combine with slotted ladle
- Let curds settle and cover with a clean tea towel for 1-2 hours
- After resting period carefully ladle curds out into a cheesecloth lined colander or Ricotta basket
- Set somewhere to drain for another 1-2 hours depending on required creaminess
- Tastes great with chives or cracked black pepper.
Will store in the fridge for up to 2 weeks