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HOMEMADE RICOTTA

Making cheese at home might seem like taking things too far, but the method is so simple and your efforts will be rewarded with something that tastes miles better than the stuff you buy from the supermarket

THE COUNTRY COOK’S GUIDE TO…

food Diy

Traditionally ricotta is made by reheating the whey left over from making ewe’s and cow’s milk cheeses (‘ricotta’ means re-cooked in Italian), then adding a little citric acid to cause the protein in the whey to curdle and form small clumps.

But ricotta is easy to make at home from fresh milk, too. If you want to try it and discover the joy of its simplicity, I’d urge you to buy the best milk you can lay your hands on. If you can get hold of unpasteurised (raw) milk straight from the farm, all the better.

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.”DEBBIE MAJOR

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About delicious. Magazine

Treat yourself to the March issue of delicious. and get baking with warming crumbles, Richard Bertinet’s award-winning sourdough and the ultimate custard doughnuts and brownies. Or treat family and friends with happy-making recipes from Thomasina Miers, Rachel Allen and Tom Kerridge. Embark on a new food adventure with DIY ricotta, throw a vegetarian dinner party or learn how to make proper coq au vin. delicious. magazine is the best way to improve your cooking.