Gourmet Traveller (Australia) - - Masterclass -

The milk you choose for mak­ing ri­cotta will ef­fect the re­sult. Al­lan prefers small-batch milk for its flavour and fat con­tent, prefer­ably ho­mogenised, which doesn’t sep­a­rate into cream. The higher the fat con­tent of the milk, the greater the pro­tein, yield­ing creamier curds. Some of

Al­lan’s pre­ferred brands in­clude The Pines (thep­ and Baram­bah Or­gan­ics (baram­ba­hor­gan­ Ri­cotta bas­kets are avail­able from cheese­mak­ing sup­pli­ers such as Cheese Links (

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.