Homemade ricotta cheese
- Acid (buttermilk, lemon juice, white vinegar or vegetable rennet)
- A colander lined with cheese cloth or muslin cloth
Heat the milk gently then lower the heat and add the acid. The amount of acid you use will affect not only the texture but also the flavour, so you’ll need to play around with this to find what suits you. We recommend starting with 1.5 tablespoons acid to 4 cups milk. Simmer for about two minutes, until curds form. Strain it into the lined colander and allow it to drain for 10–15 minutes, depending how thick you like your ricotta cheese.
Note: You can add or substitute other forms of dairy, such as cream or crème fraîche, and add flavourings like herbs or garlic to create different varieties of soft cheeses.