Homemade Creamy Ricotta
Watching Italians eating creamy ricotta from a bowl as opposed to its rubbery counterpart bought in a plastic tub in the supermarket in England, has lead to my becoming accustomed to making my own. It is good for breakfast, in a pudding, a pasta dish and so on. And and and… it only takes a few minutes to make.
Ingredients 2.2 litres whole milk
300mls double cream
juice of one lemon
1 tsp salt
1. Place a sieve lined with muslin over a large bowl.
2. Put all of the ingredients in a pan and bring to the boil.
3. Stir them gently now and then until curds start to form. You shouldn’t need to bubble for more than a couple of minutes but the time it takes can vary.
4. Pour the liquid and curds into the muslin. Leave for at least 10 minutes and then it is ready.
5. Store in a sealed container in the fridge for a few days.