Cheat’s ricotta

One of my great joys is watching milk transform into soft, creamy curds. This recipe is cheese-making at its simplest, and something everyone should try at least once – not only because it works out cheaper than buying it from the deli, but it is also really easy.

This cheese is not technically a ricotta, which is made from whey, but is similar in texture. Make sure you fork out the extra money to get the best organic, full-cream unhomogenised milk you can find – it makes all the difference. And never use skim milk, as it doesn’t have the requisite amount of cream for the curds to form nicely.

Spoon your fresh curds onto a thick piece of good bread, top with tomato, basil, a sprinkle of sea salt and a drizzle of good olive oil, and you have perfection.

MAKES: 450 g (1 lb/2 cups)

INGREDIENTS

2 litres (70 fl oz/8 cups) organic, unhomogenised full-cream milk

125 ml (4 fl oz/½ cup) thin (pouring) cream

1 teaspoon sea salt

2 tablespoons lemon juice

EQUIPMENT

medium heavy-based saucepan

sugar thermometer

slotted spoon

fine-meshed sieve or colander, double-lined with muslin (cheesecloth) and set over a bowl

jug for storing the whey

bowl for storing the ricotta

CHEAT’S RICOTTA METHOD

1.

Combine the ingredients: In a medium heavy-based saucepan, combine the milk, cream and salt. Bring to the boil: Slowly bring the milk to a gentle simmer, or until it registers 85°C (185°F) on a sugar thermometer; the milk should be frothy around the edges, with a few bubbles in the middle. Add the lemon juice.

2.

Leave for 2 minutes: Reduce the heat and keep cooking at a slow simmer for a few minutes, until you start to see the milk separating. You’ll notice some little soft white lumps floating around. Don’t be tempted to stir it now, or you’ll break the curds. Take off the heat and leave: When the whey is turning yellow and the curds are nice and thick, take the pan off the heat. Leave for 30 minutes, so the curds can develop some more.

3.

Drain: Using a slotted spoon, transfer the curds to a colander lined with muslin, set over a bowl. Leave to drain for about 1 hour. Keep the whey that collects in the bowl to use in making breads, or wherever water is called for in baking. The whey will keep for up to 1 week in the fridge, or can be frozen for later use. Eat: Once drained, transfer to an airtight container, or place in a bowl and cover with plastic wrap, then store in the fridge, where it will firm up a little. You can also put it into a mould at this point and drain for a further day or two for a firmer cheese.

HOW TO USE

• Gently stir finely chopped basil, oregano and thyme through the curds and serve as a dip with home-made Crackers.
• Stir through pasta with roasted zucchini (courgette) and plenty of basil and parmesan cheese.
• Use the leftover whey in baking breads or cakes, or for braising or slow-cooking meats.