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Root vegetable

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Home-made Ricotta cheese with exotic tomato salad

Serves makes 2 cups

Difficulty Easy

Prep Time 25 minutes

Cooking Time 5 minutes

Ingredients

2 litres Woolworths full-cream organic milk
½ cup Woolworths organic cream
1 t salt
¼ cup white vinegar

For the exotic tomato salad:

¼ cup extra virgin olive oil
1 T apple cider vinegar
1 t smoked chilli flakes
1 t smoked Maldon salt
1 x 350 g punnet Woolworths exotic tomatoes, halved

Method

To make the Ricotta, place the milk, cream and salt into a large saucepan. Heat the mixture over a medium heat for 5 minutes, or until it reaches 82°C – use a thermometer to check the temperature. Make sure the mixture does not boil.
Remove from the heat, then gradually add the vinegar while stirring. Allow to stand while the milk solids coagulate and float to the surface.
Spoon the solids into a sieve, reserving the whey. Place the solids into a clean piece of cheesecloth and squeeze out as much liquid as possible, reserving the whey.
Place the Ricotta in a sieve over a bowl and drain for 1 hour, then chill. To make the exotic tomato salad, whisk the olive oil, apple cider vinegar, chilli flakes and salt and mix through tomatoes. Serve with the Ricotta.

Discover more cheesey recipes here.

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Everyday classic tomato sauce

Tom yam chilli shortrib

Coffee ice-cream with honeycomb

Peri-peri spatchcock chicken with apple-and-mint tzatziki

Tamatiesmoor

Smoked mackerel with smoked brinjals and spring onions

Green chicken curry with mangetout, sugar snaps and apple-chilli-sambal

Sweet potato-and-coconut cake with date “butter”

Pea tendril soup

Crispy chicken wings with apple-and-red onion slaw and sriracha mayo

Wholesome quick chicken broth with poached chicken

Roast baby turnips

Vegetable spaghetti slaw with buttermilk dressing

Home-made Ricotta cheese with exotic tomato salad

Home-made Ricotta cheese with exotic tomato salad

Ingredients

Method