For my birthday I was given a Mad Millie cheese making kit. It has the gear and instructions for mascopone, ricotta and mozzerella. Today I made the ricotta and later this afternoon I am going to try the mozzerella. Here is my first go at ricotta.
One of the most time consuming bits is the constant stirring until the milk reaches 90c.
Then its just putting in the dissolved citric acid and giving it a little stir.
Waiting til it cools and popping it into the draining basket. This ricotta will be used in a spinach and ricotta canneloni for tomorrow nights dinner. Dave is making me the pasta from scratch and the spinach is our silverbeet from the garden!
One of the most time consuming bits is the constant stirring until the milk reaches 90c.
Then its just putting in the dissolved citric acid and giving it a little stir.
Waiting til it cools and popping it into the draining basket. This ricotta will be used in a spinach and ricotta canneloni for tomorrow nights dinner. Dave is making me the pasta from scratch and the spinach is our silverbeet from the garden!
That sounds good
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