I learned from my invaluable cooking class at the Red Feather Inn (Tasmania) that you can easily make your own ricotta cheese at home with little to minimal effort, just by using three accessible ingredients.
It’s easy to make and cheaper than buying it, and you can use it to make delicious ricotta pancakes, mix it into your scrambled eggs to make them extra creamy or simply use it as a salad topper.
- 2 cups whole milk
- 1 cup cream
- 2+ tbsp apple cider vinegar
- Put the milk and cream into a saucepan and heat over low until it’s “bearably hot” (I check by dipping my finger in) or just as soon as you start to see a bit of steam. Turn off the heat.
- Pour in about 2 tbsp apple cider vinegar. Mix and wait about 2 minutes. You should see the mixture curdle into small lumps. Add a bit more vinegar if parts of the mixture are not curdling.
- Strain the mixture using a soup bag (or cheesecloth) in order to separate the cheese from the liquid. It’s ready to use now or you can store the cheese in the fridge for later use.
With this batch of ricotta cheese, I made ricotta pancakes with the help of this recipe from The Kitchn, and it was the best version of pancakes I’ve ever made! The cheese makes the texture moist and fluffy.
The leftovers were used to make a protein-packed plate of creamy scrambled egg (made even more protein rich with a side of avocado).
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