Cheese­maker KRISTEN AL­LAN gives us the 101 on how to make ri­cotta from scratch – the re­sult is fresh curds for days.

Gourmet Traveller (Australia) - - OCT -


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.

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