Tool­kit

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 (thep­ineskiama.com.au) and Baram­bah Or­gan­ics (baram­ba­hor­gan­ics.com.au). Ri­cotta bas­kets are avail­able from cheese­mak­ing sup­pli­ers such as Cheese Links (cheeselinks.com.au).

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