Cheesemaker KRISTEN ALLAN gives us the 101 on how to make ricotta from scratch – the result is fresh curds for days.
Ricotta, meaning “recooked” in Italian, is traditionally made from the whey leftover from making cheese. The residual protein in the whey forms the curds with the addition of an acidic element and heat. The fresh ricotta here, however, is made using whole milk and cream, lemon juice and salt. The heat curdles the mixture, separating the curds and whey. When the curds are drained, the result is creamy ricotta that’s unbeatable slathered still warm on bread with jam, crumbled over pasta or salads, or made into cheesecake. “Ricotta is the perfect entry point to cheesemaking,” says Sydney cheesemaker Kristen Allan. “It’s the easiest fresh cheese to make.” For ricotta recipes see page 98.
Knife from Montmartre Store. Silampos saucepan from The Essential Ingredient. Clay Canoe salt bowl from Koskela. Tiles from Earp Brothers All other props, stylist’s own. Stockists p175.