Make your own creamy, smooth, silky ricotta cheese from scratch then turn them into lunch for the family.
This recipe is so easy!
2L Milk (lite milk can be used for lower fat alternative)
1/3 cup lemon juice or vinegar
1 tsp salt (to taste)
Place the milk in a large saucepan and bring to nearly boiling then take off the stove top.
Pour in the lemon juice or vinegar (pour evenly over the milk not just in one spot) and salt
Let stand for 10 minutes – the milk will curdle and separate. Lumps will form – you have not done anything wrong this is how it is supposed to look.
Line a strainer with muslin, double strong paper towel or cotton cloth and stand strainer over a bowl.
Slowly pour the liquid into the lined strainer. When the whole amount is in the cloth, pour the left over liquid into another container. Put the strainer back into the bowl and let it stand for 30 minutes. If you prefer a thicker, denser cheese let it stand longer or overnight in the fridge.
You can store the ricotta in the fridge for up to a week.
The left over WHEY (the liquid that was strained) can be used for smoothies, yoghurt making or sauces.
I cook these balls in an air fryer with just a spray of oil over them. If you don’t have an air fryer you can shallow fry.
Home made ricotta
Bread crumbs (fine)
1 egg lightly beaten
Finely chop fresh herbs and add them to the ricotta cheese if desired
Roll the ricotta into bite sized balls and let stand in the fridge for 10 minutes.
Lightly beat the egg and pour into a bowl.
Put bread crumbs into another bowl.
Gently place each ball into egg then breadcrumbs.
Place in an air fryer or hot oil in pan and fry until golden.
Serve with a delicious crispy green salad and enjoy!
Thank you for stopping by x