Find out how to make curd as seen in River Cottage Australia. This recipe makes about 700 grams. Ricotta means to “re cook” and is traditionally made from whey. This recipe will give you a curd similar to the ricotta that you find in the shops, but strictly speaking is known as a “Whole Milk Ricotta” because it is not made from whey but the milk itself.
Add 1/2 tsp of salt to 2 litres of milk. If you want it extra creamy you can also add 1 cup of heavy cream to the mix.
Heat the milk slowly over medium heat to 80 degrees.
In the meantime measure out the vinegar and have it ready.
As soon as the milk reaches temperature, add the vinegar. Give it a gentle stir but be careful not to stir too much as this will result in squeaky curd. The idea is to agitate it just enough to incorporate the vinegar into the milk. You should see the curds start to separate from the whey** and move to the top of the saucepan.
Have 2-4 cups of cold water ready and watch for any cracks that start to form or any swelling bubbles about to pop on the surface of the pan. You want to maintain the temperature at just below boiling point so pour a small amount of cold water into those spots as you see them pop up.
Continue watching the curd and pouring cold water over the hotspots for about 5 minutes and then remove the pot from the heat. It should now be done, and have a clear separation between the green-ish colored whey and the curds. The curd is your cheese. Use a mesh sieve or colander into a bowl and gently scoop out the curd with a slotted spoon, leaving most of the whey behind.
Once you have all of the curd in the sieve, set it aside to cool and drain to your desired consistency. Turn it out onto a plate and serve it warm or refrigerate covered tightly with parchment paper.
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