Homemade Ricotta
Cost CuttingEco FriendlyGluten FreeQuick Make
Ricotta is a doddle to do from scratch and requires minimal equipment
Ingredients:
1 lt Yeo Valley whole milk
500g pot Yeo Valley natural yoghurt
2 tbsp organic cider vinegar
2 tsp good quality salt
method:
- Place all ingredients into a saucepan and bring to the boil, no need to stir.
- Boil for two minutes, and remove from the heat. The yoghurt and milk will have curdled, this is what's meant to happen, so don't panic.
- Line a large sieve with a clean J cloth or tea towel, and place over a large container to catch the whey.
- Pour all the curdled mixture into the lined sieve and leave to cool down.
- Once cool enough to handle the cloth, give it an encouraging squeeze, then pop it into the fridge for around 12 hours.
- After 12 hours, it will have 'set' and now you're free to use the cheese however you wish – just tear or cut it apart.
- If you wish to keep the whey (it has dozens of uses), store it in an airtight container in the fridge. It will keep for up to two weeks.
