the first time i had storebought ricotta cheese, it was such a bad experience i still shudder at the thought of it. it was dry, bland, grainy and i had trouble finishing the whole tub. there was no way i would buy it again so when i came across a scones recipe that required ricotta, i thought i should make it my own. afterall like mascarpone, its technically not cheese and you only use that few ingredients. even though this is not a true ricotta recipe, it turned out SO GOOD. really smooth, creamy, savory and the texture is very similar to clotted cream. its even better than mascarpone i would say!
recipe is taken from the ipad edition of the donna hay magazine. if you love this australian mag and own an ipad, i really recommend downloading this 10th year celebratory issue which is free. the mag is very interactive and full of animations, short videos and this issue even has lotsa macaron recipes! i've begun to opt for digital mags and books since its easier to bookmark pages and carry around wherever i go. frankly, with so many food mags and cookbooks at home i really don't know where to start looking for a recipe so i don't have this problem with digital copies. another good thing about digital mags is that subscriptions are generally cheaper with significantly less ads. whats not to like?
ingredients (makes 1 cup/200g) :
3 cups (750ml) milk
1 cup (250ml) whipping cream
1/2 tsp sea salt flakes
2 tbsps lemon juice
directions :
1. line a sieve with muslin cloth or paper coffee fliter and set it over a large bowl.
2. heat the milk, cream and salt in a saucepan and bring to a boil while stirring constantly. add the lemon juice, reduce heat to low and cook for a further 2 mins.
3. let stand for 5 mins then pour the mixture into the cloth/filter and allow the whey to drain for an hour. discard the whey (or keep it to make true ricotta) and keep the ricotta refrigerated in an airtight container.
0 comments:
Post a Comment