Homemade ricotta

I never considered making my own cheese, after all, people focus their lives on cheese making and it is easy to buy wonderful cheeses. But then I saw how simple it is to make fresh ricotta. Donna Hay had a wonderful piece on ricotta in the October/November issue (my dish above left, her magazine page on the right) and I was very curious to see if a recipe that simple, for something I had previously thought was very complicated, would actually work. Believe-it-or-not, two ingredients later (milk and vinegar), and about 10 minutes total cooking time later, I had a soft and fluffy ricotta that was so fresh and satisfying I couldn’t believe I’d never tried it before! The only piece of specialty equipment required is a liquid thermometer. Otherwise, it is optimal to use a ricotta mold, but the recipe works perfectly well molded in any 1-cup capacity container provided you drain the ricotta well before loading it in and use care when un-molding. Ricotta molds are not the easiest things to find, and after realizing I would have to resort to mail order, I decided it wasn’t that important.

Ricotta (from Donna Hay)

6 cups full cream milk
2 tablespoons white vinegar

1. Place the milk and a candy thermometer in a saucepan over medium heat and heat to 176ºF. Remove from the heat, add the vinegar and allow to sit for 5 minutes or until curds form.
2. Line a colander with fine muslin and place over a deep bowl. Use a slotted soon to carefully spoon the curds into the colander. Allow to drain for 5 minutes.*
3. Spoon the ricotta into a glass or ceramic dish and loosely cover with plastic wrap. Store in refrigerator for up to 1 week. Makes 1 ¼ cups.

*The reason the curds need to be carefully spooned is to ensure they hold their shape. Pouring the curds straight into the colander will result in the cheese becoming dry and grainy.

I followed the recipe for sweet honeyed ricotta, which includes a honey/vanilla bean drizzling syrup as follows:

Honey / vanilla syrup

1 cup water
1/3 cup honey
1 vanilla bean, scraped
brioche (or other bread) to serve
honeycomb to serve

Place the water, honey, vanilla bean and seeds in a small saucepan over medium heat and stir to combine. Bring to a boil and cook for 12-15 minutes or until thick and syrupy. Strain and allow to cool. Turn ricotta out onto a plate, pour the honey syrup over it and serve wit the honeycomb and brioche.