I stumbled across this quick and easy recipe for home-made ricotta whilst I was browsing and drooling over a Donna Hay App on my iPad, and knew immediately that I had to give it a try.
I decided to use a tub of double cream that I had frozen two weeks ago and figured since it was being cooked anyway it wouldn’t matter. I thawed the cream in the fridge overnight and discovered that it didn’t split in the way that single cream splits when frozen and thawed.
Makes about 1 cup (250g)
- 3 cups (750ml) milk
- 1 cup (250ml) double (thick) cream
- 1/2 t sea salt flakes
- 2 T lemon juice
Line a sieve with a piece of muslin cloth and set this over a large (deep bowl). In a pot with a heavy base put the milk, cream and salt and bring it to the boil whilst stirring constantly. As it just starts to boil (bubble), add the 2 T of lemon juice and reduce the heat and allow it to simmer for 2 minutes. Remove it from the heat and let it sit at room temperature for 5 minutes. Stain it in the sieve and let it stand for 1 hour. Scrape the ricotta out the cloth and place in an airtight container in the fridge until ready use.
It was really that simple and yielded a delicious and creamy ricotta.
I love ricotta because it gives a wonderfully light and fluffy texture to many dishes. It is fairly neutral in flavour so the perfect base to compliment both sweet and savoury flavours.
I love to add it to my flapjacks / hotcakes and it works so well in many pasta dishes and with eggs in a frittata.