Who knew that homemade ricotta could be so easy and SO tasty? I'm not a huge fan of store bought ricotta but I love this one, especially with a drizzle of honey. - Joe
No: Gluten / Egg / Nuts
Total Preparation Time 1 hour 20 minutes
Makes approx. 200g
Cannot be frozen
- Weigh milk (1L) in the bowl and program 6 minutes / 90C / Speed 3. The 90C light should have just become solid. If yours glows solid earlier, or hasn’t stopped blinking, alter your time.
- Add vinegar (80g) and salt (1/4 tsp) through hole in the lid and let sit in the bowl for 10 minutes
- Line your strainer with a clean kitchen cloth (single layer only) and sit over a bowl. See Step 4 for an example.
- Pour milk (which is now separated into curds and whey) into the strainer to catch the curds and leave to strain for 1 hour.
- Use a spatula to transfer curds (which is now your ricotta) to a bowl or jar and store in the fridge.