Last month, during my trip to Sicily, we visited the beautiful farm of Giuseppe @allevabio where we learned everything about organic (extensive/small) farming in this part of the world. We also learnt and enjoyed making the most delicious ricotta I have ever tasted. I couldn’t believe how easy it was to make!
This morning, I woke up craving it! I made some and it was so easy and absolutely yummm! I am so happy I filmed the steps for you- will you try making fresh ricotta?
Ricotta
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Last month, during my trip to Sicily, we visited the beautiful farm of Giuseppe @allevabio where we learned everything about organic (extensive/small) farming in this part of the world. We also learnt and enjoyed making the most delicious ricotta I have ever tasted. I couldn’t believe how easy it was to make!
Ingredients
- 4 cups of full fat milk
- 1 cup of cream (optional)
- Juice of 1/2 a lemon
- Salt to taste
Method
- 1)
Bring the milk (and cream) to a gentle simmer — steady bubbles but not boiling.
- 2)
Add the lemon juice while still on the heat. Stir gently once or twice.
- 3)
Keep simmering for 2–4 minutes until large curds form and the whey turns clear. Avoid stirring.
- 4)
Turn off the heat and let the mixture sit undisturbed for 5 minutes.
- 5)
Pour into a cheesecloth-lined sieve.
- 6)
Drain 10–15 minutes for soft ricotta or 30+ minutes for firm ricotta.
- 7)
Thank you @eminchilli