One of my favourite cheeses is ricotta cheese. It’s so creamy and delicious, and also a good source of calcium. But sometimes I buy it from the supermarket and it is dry and crumbly which isn’t very appealing. The good news is that it was so easy to make yourself. Use ricotta cheese as part of your breakfast, lunch, dinner or snacks, it’s a great source of protein and calcium.
(Recipe makes 350-400g ricotta)
• 2 Litres low fat dairy milk
• 1 teaspoon salt (optional)
• 3 tablespoons white vinegar (can use lemon juice)
1. Place a saucepan on medium-high heat and add the milk and salt and stir to combine.
2. Bring to the boil then remove from heat and add the vinegar stirring through. Cover and allow to sit for about 5-10 minutes. You will see the curds separate from the whey.
3. Assemble a cheese cloth over a strainer in a bowl. Using a straining ladle, collect the white curds and place in the cheese cloth. Allow the ricotta to strain for about 10-15 minutes (less if you would like a more wet cheese, more if you would like a dried cheese).
4. Place in the fridge to cool. Enjoy as part of your favourite recipe.
• There is lots of uses for the remaining liquid (whey) which is a source of protein so don’t throw it away, read about the uses here: http://www.farmcurious.com/cheesemaking-what-to-do-with-all-that-whey/