About 2 years ago my mother gave me a cheese making kit. While I am a fan of cheese, I’m not THAT big a fan of cheese and I happen to live two blocks away from one of Sydney’s best cheese shops….so the box languished in our cupboard for a very long time.
In February my best friend came for a weekend visit, and while we spent quite a bit of time exploring the best restaurants in Sydney we also decided to break out the cheese making kit and see what we could do.
When we opened it we found all of this…
I decided to use the thermomix rather than the thermometer, because it’s easy and I’m lazy with washing up. We did sterilise everything, however, to grow good bacteria. The process was ridiculously easy. While we used the materials given, I was informed later on instagram that a TV lifestyle show showed how to make ricotta the night before and they just used vinegar. So google and give it a go.
Home made ricotta recipe
- 750ml organic full cream milk (on special for $2.50)
- 1/2 teaspoon citric acid dissolved in 1/4 cup water
- 1/2 teaspoon salt
Pour the milk and salt into the thermomix and heat, while stirring on speed 2, to 90 degrees. Remove from heat.
Add the citric acid/water into the thermomix bowl. You’ll see the milk split almost immediately. Let cool for 3-4 hours.
Strain the solids into the ricotta bowl and leave to set. We left in fridge over night.
This doesn’t make much, probably 200g. But it was just perfect for breakfast the following morning.
I laid out a smorgasbord of goodies including the ricotta, pineapple curd, paleo raspberry jam and Pepe Saya butter to go with buckwheat pancakes. The amount was perfect for three people.
From and effort versus cost perspective I think this worked out well. I know I could buy commercial ricotta in a supermarket for about $3.50, but who knows what’s in it. This took almost no time (aside from cooling) and cost me $2.50 and I have enough of the salt and citric acid for about 100 batches. And I know it was made with the best milk.
Good value as far as I’m concerned.