This is an unbelievably simple recipe to execute. So easy, we just about guarantee you'll kick yourself for not having tried this before! Only 3 ingredients are needed, 4 minutes of cooking time and you literally walk away and leave the ingredients to do their own thing for the rest of the time. This is our kind of cooking.
Once you've got this under your belt, make sure you check out Catherine + Dan's recipe for Shakshouka too - a great accompaniment to your homemade ricotta!
Prep Time: No prep (woohoo!!!!)
Cooking Time: 4-5 mins plus 1 hour of resting and hang time of 4-8 hours
1 tbsp vegetarian rennet (can be substituted with white vinegar or fresh lemon juice)
Pour your milk and cream into a saucepan on a medium-high heat.
Using your thermometer, slowly bring the liquids up to 37 degrees, whisking occasionally. This takes around 4-5 minutes. Once at this temperature, add your rennet.
*If you don’t have a thermometer, just watch the milk and when it starts to steam with a few small bubbles coming to the surface, then add your rennet!*
Time to rest! Leave the liquid mixture in the pan for approximately 1 hour, giving it time to cool down and for the rennet to work its magic, splitting the curds from the whey!
Take a bowl and place a sieve inside, lined with a J-cloth.
Whisk the curds + whey mixture once more and the pour into the j-cloth. Take an elastic band to tie the top of the j-cloth keeping the mixture inside and allowing the whey to drain off.
Leave to hang (drain) for 4-8 hours. The longer you leave it, the more your ricotta will dry out - hang according to the consistency you like.
Take the j-cloth from the sieve, undo the top and you’re done!
Man Street's Ricotta is an awesome addition to pastas, pizza, shakshouka or just spread it on some toast!!