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Homemade Ricotta

This homemade ricotta is delicious and easy to make. Use the left over whey to add to your smoothies and drinks and you'll never buy from the store again.

Homemade Ricotta

Makes approx 1 cup ricotta

3 1/2 cups whole milk
1/2 cup cream
1/2 tsp sea salt
3 tbsp lemon juice or apple cider vinegar

Pour milk and cream into a saucepan; add salt. Heat over a medium heat until milk begins to froth on the surface (or until a thermometer reads 90C). Remove from heat, add lemon juice. Stir gently to combine. Set aside for 5 minutes to separate in to curds and whey.

Line a colander with a double layer of cheesecloth; set over a large pot. Check the milk has separated, adding an extra tablespoon of lemon juice or vinegar if it hasn’t. Leave for a further 5 minutes. Pour curds in to the cheesecloth. Leave for 10 minutes for the whey to drain. Gather the cheesecloth in to a ball and squeeze out the excess whey. (The drained whey can be added to smoothies or used in baking.)

Store ricotta in the fridge and use within 5 days.

 

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