Recipes - Ricotta

Ricotta Update 1


Ingredients

• 2L of either full or non-homogenized 
• 1 tsp of citric acid diluted in at least 1/4 cup of cooled, boiled water
• 1 tsp of Cheese salt
• Calcium chloride (if using homogenized milk)

Equipment

• 1 Ricotta mould and follower
• Thermometer
• Pipette
• Draining spoon

Method

Step 1 - Sterilizing Equipment 

• Set up a bucket or large container (I generally just use a small basin, fill it with cold water and add the correct amount of sterilization tablets)
• Keep all equipment that will come in contact in said tub. if you use something twice make sure you rinse it then place it back in the tub

Step 2 -  Inoculating the milk

• First add your salt (and calcium chloride if using full cream) 
• heat the milk in a pot to 90 C  then take off heat and stir in your citric acid
• Ricotta should curdle immediately

Step 3 - Draining and Serving

• After that it should be ready to scoop into the Ricotta mould and follower
• Leave for 20 minutes before serving
• Leave the ricotta to cool for 2 - 3 hours