7.5 litres whole milk
5 litres double cream
140g Maldon salt
300g lemon juice
300g cider vinegar
90g lemon juice
60g cider vinegar
Wet the base of a large pan to prevent sticking.
Add the milk, cream and salt and bring gently to a simmer, whisking occasionally to avoid scorching.
Once at a quick simmer, whisk in the lemon juice and cider vinegar.
Remove immediately from the heat and leave to cool at room temperature for 1 hour.
Line two 2” steam trays with muslin cloth (one single layer, one double), placing gastro trays underneath.
Ladle large curds into the single-lined tray, smaller curds into the double-lined tray.
Discard remaining liquid.
Fold muslin over, cover with cling film and leave to drain overnight.
Reserve some whey for loosening later if needed.
Remove the ricotta from the muslin and place into a bowl. Lightly whisk to break up lumps, then add the lemon juice and cider vinegar. If still too thick, loosen with a small amount of reserved whey. Do not over-mix. Adjust seasoning with salt if required.
7.5 litres whole milk
5 litres double cream
140g Maldon salt
300g lemon juice
300g cider vinegar
90g lemon juice
60g cider vinegar
Wet the base of a large pan to prevent sticking.
Add the milk, cream and salt and bring gently to a simmer, whisking occasionally to avoid scorching.
Once at a quick simmer, whisk in the lemon juice and cider vinegar.
Remove immediately from the heat and leave to cool at room temperature for 1 hour.
Line two 2” steam trays with muslin cloth (one single layer, one double), placing gastro trays underneath.
Ladle large curds into the single-lined tray, smaller curds into the double-lined tray.
Discard remaining liquid.
Fold muslin over, cover with cling film and leave to drain overnight.
Reserve some whey for loosening later if needed.
Remove the ricotta from the muslin and place into a bowl. Lightly whisk to break up lumps, then add the lemon juice and cider vinegar. If still too thick, loosen with a small amount of reserved whey. Do not over-mix. Adjust seasoning with salt if required.
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