Home-made ricotta cheese
| Serves: | makes 2 cups |
| Cooking Time: | 5 minutes |
| Prep Time: | 25 minutes |
Ingredients
- 1 x 350 g punnet Woolworths exotic tomatoes, halved
- 2 tbsp Maldon smoked sea salt flakes
- 1 tsp smoked chilli flakes
- 2 tbsp apple cider vinegar
- 5 tbsp extra virgin olive oil
- 1/2 cup white vinegar
- a pinch salt
- 1/2 cup Woolworths organic cream
- 2 L full-cream organic milk
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- To make the ricotta, place the milk, cream and salt into a large saucepan. Heat the mixture over a medium heat for 5 minutes, or until it reaches 82°C – use a thermometer to check the temperature. Make sure the mixture does not boil.
- Remove from the heat, then gradually add the vinegar while stirring. Allow to stand while the milk solids coagulate and float to the surface.
- Spoon the solids into a sieve, reserving the whey. Place the solids into a clean piece of cheesecloth and squeeze out as much liquid as possible, reserving the whey.
- Place the ricotta in a sieve over a bowl and drain for 1 hour, then chill.
- To make the exotic tomato salad, whisk the olive oil, apple cider vinegar, chilli flakes and salt and mix through tomatoes. Serve with the ricotta.
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