Home-made Ricotta cheese with exotic tomato salad
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- Abigail Donnelly
- makes 2 cups
- Easy
- Carb Conscious
- 25 minutes
- 5 minutes
- Cabrière Tranquille Blulsh 2016
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
Cooking Instructions
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.
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