25
WHOLE MILK RICOTTA
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Makes: 500g
Ingredients:
2 litres (8 cups) full-cream milk
10g citric acid
¼ tsp salt, optional
Method:
1. Fill the cooking pot with the milk. Secure the multi cooker lid and select the YOGHURT
function. The timer will illuminate for 6:00 hours. Allow the milk to heat for 10 minutes (or until
the timer counts down to 5:50). Select KEEP WARM/CANCEL and carefully remove the lid
from the multi cooker.
2. Dissolve the citric acid in a jug with 100ml water. Very gradually add 1 teaspoon at a time to
the warmed milk, while stirring very slowly. Stop adding the citric acid as soon as you can
see the milk curds separate from the yellow liquid whey. Rest the lid on top of the cooker and
allow the ricotta to stand for 1 minute.
3. Line a ne mesh sieve with cheesecloth. Place the sieve over a large bowl and gently spoon
the ricotta into the sieve, allowing whey to collect in the bowl underneath. Gently wash the
ricotta with cold water and add salt if desired.
4. To store, cover the ricotta with some of the cooled whey and refrigerate into an airtight
container for up to 3 days.
TIP: Reserve the leftover whey to use in smoothies or your baking recipes.
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