Homemade ricotta cheese is a wonderful thing. Its fun to make, tastes good on its own, and can be used as a part of other dishes. Its been made since the Roman times, and might be a gateway to the world of homemade cheese making.
Gnocchi made from ricotta cheese
One dish that I’ve got in mind is Ricotta Gnocchi. They’re a bit different from potato-based gnocchi, but brilliant for a quick and tasty evening meal.
Homemade Ricotta cheese
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- 1 litre full cream milk don’t use skim or your yield will be too low
- 250 ml cream Pure is best, but any will work. The bulk of our cream in Australia has gelatin added to it so but it doesnt seem to alter the process much.
- 1/2 teaspoon salt
- 3 Tablespoon fresh lemon juice Or vinegar
- Line a large sieve with a layer of muslin and place it over a large bowl to catch the whey.
- Add the milk, cream, and 1/2 tsp salt to a heavy based pot and gently bring it to a rolling boil (yes you can use your Thermomix for this) occasionally stirring to prevent scorching.
- Add lemon juice. Reduce heat to low and simmer, constantly stirring, until the mixture curdles, about 2 minutes.
- Pour into a lined sieve and let drain for an hour or so.
- Place the ricotta, in the fridge. It’s best to cover it so the top doesn’t start to dry out; it will keep in the refrigerator for at least 2 days.
Give it to the dogs, cats, or chickens, they love it. Put it in smoothies or
use it in the garden.