Easy Ricotta

The name Ricotta literally means ‘cooked again’ which explains what happens when making Ricotta.

Whey from a non acid-set cheese such as Haloumi
40 mls Vinegar and 1 Tablespoon Salt

Heat the whey to near boiling point – about 95 degrees celcius
Turn off heat and add Vinegar and Salt
Stir to combine with slotted ladle

Let curds settle and cover with a clean tea towel for 1-2 hours

After resting period carefully ladle curds out into a cheesecloth lined colander or Ricotta basket

Set somewhere to drain for another 1-2 hours depending on required creaminess

Tastes great with chives or cracked black pepper.


Will store in the fridge for up to 2 weeks


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