Ricotta di Maria

Ricotta di Maria

Maria’s ricotta

By
From
Spring in Sicily
Makes
100 g
Photographer
Simon Griffiths

My friend Maria taught me to make this ricotta. She usually uses sheep’s milk, but the recipe here uses pasteurised cow’s milk and it works very well. In Sicily they like their ricotta a little salty.

Ingredients

Quantity Ingredient
1 litre full-cream milk
80ml white flavourless vinegar
180ml water
salt, to taste (optional)

Method

  1. Heat the milk in a large saucepan, stirring constantly. As soon as it boils, remove the pan from the heat.
  2. Mix the vinegar and water together in a small jug. Pour it into the milk in a slow, steady stream, beginning in the centre then working out in a bigger and bigger circle until you reach the edge of the pan. You will see the milk start to separate.
  3. Sit the saucepan in a sink of very cold water. After a few minutes use a slotted spoon to lift the ricotta out and transfer to a colander lined with a damp cheesecloth. Sit the colander on a plate and leave to drain. If you are not using it straight away, transfer to the refrigerator.
  4. The watery liquid that remains behind in the pan is called the whey. If it still looks a little cloudy and milky, return it to the boil. You will see it coagulate to form a little more ricotta. Put the pan back into the sink of cold water and lift the ricotta out with a slotted spoon and transfer to the colander.
  5. The whey may be combined with more milk to make further batches of ricotta. I actually find the second, third and fourth batches are better, as they lose some of the acidity of the vinegar. If you don’t plan to make more ricotta straight away, you can pour the whey into a glass jar and keep it in the refrigerator for up to 4 days.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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