INGREDIENTS
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Fresh Ricotta
7.5 litres whole milk
5 litres double cream
140g Maldon salt
300g lemon juice
300g cider vinegar
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To Finish
90g lemon juice
60g cider vinegar
Method
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Fresh Ricotta
Wet the base of a large pan to prevent sticking.
Add the milk, cream and salt and bring gently to a simmer, whisking occasionally to avoid scorching.
Once at a quick simmer, whisk in the lemon juice and cider vinegar.
Remove immediately from the heat and leave to cool at room temperature for 1 hour.
Line two 2” steam trays with muslin cloth (one single layer, one double), placing gastro trays underneath.
Ladle large curds into the single-lined tray, smaller curds into the double-lined tray.
Discard remaining liquid.
Fold muslin over, cover with cling film and leave to drain overnight.
Reserve some whey for loosening later if needed.
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To Finish
Remove the ricotta from the muslin and place into a bowl. Lightly whisk to break up lumps, then add the lemon juice and cider vinegar. If still too thick, loosen with a small amount of reserved whey. Do not over-mix. Adjust seasoning with salt if required.