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

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RECIPES AND FOOD STYLING DEBBIE MAJOR PHOTOGRAPHS ANDREW MONTGOMERY STYLING OLIVIA WARDLE

“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

THE MASTER RECIPE

Homemade ricotta

MAKES ABOUT 750G. HANDS-ON TIME 15 MIN

MAKE AHEAD

You need to use homemade ricotta within 24 hours.

DEBBIE’S TIP

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.