Ricotta

David Neville

Makes

620g-750g

Preparation

5 mins

Cook

20 mins

Resting Time

20 mins

Hanging Time

15-60 mins

Ingredients

	2L full-fat milk
	200ml cream
	10g salt
	5cm piece dried kombu (optional)
	45ml apple cider vinegar or 8g citric acid, dissolved in 40ml water

Cook’s tips

The hanging time will affect the type of ricotta: 15 minutes for a cottage- style cheese; 30 minutes for a semi-firm cheese ideal for dips and spreads; 60-plus minutes for a dry, firm cheese suitable for cooking. Citric acid’s pH level is consistent so it's great to use if you enjoy making simple cheeses regularly.

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Instructions

1.	Put the milk, cream, salt and kombu, if using, into a pan over a low heat.
2.	Slowly bring to 90°C without stirring (a culinary thermometer is useful here).
3.	Remove from heat and whisk in the vinegar.
4.	Leave uncovered for 15-20 minutes undisturbed (with homogenised milk the separation of curds and whey may be difficult to see).
5.	Return the pan to low heat until steam forms. Avoid boiling.
6.	Line a colander with a cheesecloth or coffee filter and place over a large pot.
7.	Pour in the curds and whey to strain.
8.	Leave to hang. Store in a clean container in the fridge for up to 5 days.

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