If you like ricotta you’re going to go cray cray for this. Homemade ricotta is so extremely better than any supermarket version. It has a lovely texture and has a nice sweetness to it that lends itself for both savoury and sweet preparations.
All of this week I’ve had ricotta with fruit and on toast with ham and avocado, the latter being my favourite ever. Honestly it’s just so different from store-bought.
If you want to see how I make this ricotta, the step by step is here:
My favourite savoury recipe that uses ricotta is Malfatti which are like gnocchi minus the potatoes and with ricotta and spinach.
- 1 litre whole milk (avoid UHT treated milk)
- 1 tsp salt
- 4 tbsp lime juice*
- Bring the milk and salt to a boil. Stir occasionally so it doesn't stick to the bottom of the pan.
- Once it boils turn off the heat and add the lime juice. Give it a quick stir and let rest for 10min. If it doesn't curdle when you mix in the lemon juice, return it to the heat for a few seconds. I should curdle.
- Put a sieve on a large bowl and lay muslin cloth on top of that. If you don't have a muslin cloth you can use a new kitchen towel (not the hairy type) that is reserved only for this use to avoid cross contamination.
- Pour the milk on the muslin cloth-lined sieve and let drain for 10min-30min depending on how creamy or dry you want it. Give it a gentle stir halfway through.
- Discard the whey at the bottom and keep the cheese on top in a container in the fridge. It lasts up to 5 days. I like to give it a quick stir with a whisk before storing for extra creaminess 😉