Warm Verjuice Ricotta

INGREDIENTS

  • 2000ml Whole milk
  • 25ml Fresh lemon juice
  • 1 tbspn Sea salt
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Place the milk into a very clean heavy base stainless steel pot.
Place over a very gentle heat and bring to 83C (this process and time is very important, should take about 30 to 45 minutes as you do not want to break the proteins in the milk).
Stir every five minutes and check the temperature regularly.

Once the milk has come to 83C, turn off the heat, add the Verjuice and lemon juice and gently stir through for 30 seconds, you will start to see the curds.
Remove the pot from the stove and set aside for at least 15 minutes or even up to half an hour.

Line a strainer with muslin cloth and gently ladle the curds into the cloth.
Serve while warm.

Maggie”s Tip: I prefer my ricotta to be loose, so you are able to add ½ cup of the whey back to the strained curds, fold through gently.
Leftover Ricotta can be stored in fridge for up to 4 days.