WHOLE MILK RICOTTA
Easy to make with any milk, except UHT.
Heat 2 liters of milk in a pan to 90 deg.C.
Constant stirring will mean that you are less likely to scorch the milk.
As the milk reaches the correct temperature, stir in about half a cup of plain white vinegar. Quantity of the vinegar is less important than the acidic shock that occurs when you stir the vinegar in.
Stir the milk for about 10 seconds, to distribute the
vinegar. The milk will coagulate.
Leave the pot to settle and cool for a little while. This time is not critical. You can leave it for 10 minutes or a few hours, depending on what else you have to do.
Transfer the curds to a cheesecloth (chux) lined sieve or colander or cheese hoop.
Allow to drain until the curds are firm to your liking. Refrigerate until needed but beware that this fresh cheese only has a shelf life of about five days.
So easy to do, you will never buy ricotta again. Your yield will be about 10%, so if you need 200g ricotta, use 2 liters of milk. If you need 400g of ricotta, use 4 liters of milk.
LITTLE BAKED CHEESE CAKES
Paper muffin cases
200g soft fresh cheese
1/3 cup white sugar
juice and grated rind of one lemon
1 tablespoon poppy seeds
2 tablespoons plain flour
Preheat oven to 150 degrees C.
Line 6 large muffin pans with
paper cases & place a granita biscuit into each.
Beat together all other
ingredients until smooth.
Place in the biscuit lined tins and bake at 150 deg.C. for 20 minutes.
Cool thoroughly before peeling back paper cases.