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ALLERGENS: MILK
Ingredients
1 litre organic pasteurised milk
60ml distilled vinegar or lemon juice
1/2 tbsp lemon zest (optional)
Sea salt flakes (optional)
Instructions
Line a colander with a cheesecloth or a food-safe kitchen towel. Place it over a large bowl to drain the ricotta cheese after it's ready.
Pour the milk and vinegar into a medium size saucepan. Heat it gently over low to medium heat, stirring gently with a silicone spatula, until it reaches about 75- 85°C. If you don’t have a thermometer, watch for loose white curds forming around the edges, just before the milk starts to boil.
Carefully pour the curds and whey into the prepared cheesecloth-lined colander. Let it drain for 15–30 minutes, depending on how firm you want the ricotta. For softer ricotta, ready to be eaten immediately only drain for 5 minutes.
Serve with the lemon zest and sea salt.
NOTE: If the milk doesn’t curdle enough, add more acid, 1 teaspoon at a time, stirring gently after each addition, until the curds form. This tends to happen if you use lemon juice or apple cider vinegar.
Nutritional value per portion* / Calories: ~215 kcal, Protein: ~10.5g, Fibre: ~0.1 g, Carbohydrates: ~17 g, Fat: ~11.4g