A few years ago I realized how much processed food sneaks into my meals; and with it how many unhealthy additives. More and more I started making things from scratch: falafel, wraps, pizza sauce, pita breads etc. Over and over again I was surprised how easy most of these recipes are.
I just love that ah-moment: Really it is that straight-forward? Well, that I can do myself!!
This ricotta is a great example: it really is no more than some heated milk pour through a cheesecloth.
And the result? So much more lovely and creamy than that store-bought grainy stuff.
1 liter semi-skinned milk
0.5 liter buttermilk
1 tsp apple cider vinegar
a few pinches of salt
- Put milk and buttermilk into a large pot.
- Heat uncovered on a medium heat without a lid.
- Scrape the bottom of the pan a regularly to avoid any milk sticking and buring. Stir the milk as little as possible though (the less you stir the more ricotta you will have).
- Heat the milk until you see the milk solids separate.
- Carefully stir in vinegar. Allow to stand for 5 minutes.
- Wet your cheesecloth with water. Squeeze. Fold until you have about four layers. Line a sieve with the cheesecloth.
- Using a slotted spoon carefully ladle the solids into the cheesecloth. Sprinkle with a little bit of salt in between.
- Allow to sit until you have the consistency you are looking for. It differs, but I have found about 30 minutes works for me.
Tips & Variations
There are many variations possible
- Use full-fat milk instead of semi-skinned
- Replace buttermilk with cream
- Replace vinegar with lemon juice or leave out all together
- Scones (ok, this is not as traditional as clotted cream, but it works)
- Cauliflower ‘Pasta’ with Ricotta and Peas
- Bruchetta with tomato and basil, or figs, or strawberries with balsamic and basil or just some lemon zest, olive oil and basil….