- March 2017
- Makes about 700g
- Hands-on time 15 min
Homemade ricotta has a fresh, clean, milky flavour and a light texture. It’s extremely versatile too – wonderful fresh, as it is, or used as an ingredient in baked pasta dishes. It also adds a subtle cheesiness to savoury fritters, sweet desserts, tarts and cakes.
- 33.3g (12.3g saturated)
- 27.2g (12g sugars)
The longer you leave the ricotta to drain, the firmer it will become. After 8-10 minutes the curds are soft and can be eaten as they are. After an hour they will have lost most of their liquid and will be firm enough to cook with.
You need to use homemade ricotta within 24 hours.
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