Peter likes to serve his ricotta topped with either honey, olive oil, or balsamic ... heaven!
Ingredients
GINA’S INGREDIENTS - THERMOMIX PROCESS
1600g whole milk
400g full fat cream
100g full fat plain yoghurt
2 tsp sea salt flakes
100g white vinegar
PETER’S INGREDIENTS - TRADITIONAL PROCESS (This is an exact excerpt of Peter’s notes so that I don’t make any mistakes in translating the information - makes about 1 generous cup)
3 cups whole milk
1 cup heavy cream
1/2 teaspoon coarse sea salt
3 tablespoons freshly squeezed lemon juice
Instructions
GINA'S METHOD - THERMOMIX PROCESS
Line your Veroma base with a cheese cloth or something similar, ensuring that you have an overhang
Place it over a deep bowl so that the Veroma base is not sitting directly in it (you want space for the whey to drain off into the bowl without reaching the Veroma base)
Get your white vinegar ready by placing a small jug onto the ™ lid and weighing in 100g … put aside until you are ready to use it
Place milk, cream, yoghurt and salt into TM bowl and cook 18 minutes / 100 / speed 2 / no MC
When the time has elapsed, pick up your jug of vinegar
Turn Thermomix to speed 4 / no heat
Through the hole in the lid add the vinegar and IMMEDIATELY turn the machine off
Allow mix to rest in the TM bowl for 30 minutes to separate into curds and whey (you can do this for just 15 minutes, but I like to give it plenty of time)
Use a large spoon to remove some of the ricotta from the TM bowl into the lined Veroma tray, then carefully pour the rest of the TM contents into the Veroma tray (I find it is easier to do this instead of trying to pour the whole contents of the TM bowl into the strainer all at once)
Allow to drain for 5 to 30 minutes depending on how dry you like your ricotta … the dyer it is, the less weight you will have
Transfer ricotta to an airtight container and store in the fridge
Save the whey to use as described in the notes
PETER'S METHOD - TRADITIONAL PROCESS
Pour the milk, cream and salt into a large nonreactive saucepan
Attach a candy or deep-fry thermometer
Heat the milk to 190°F (approximately 90°C) stirring it occasionally to keep it from scorching on the bottom (basically bring it to the just starting to bubble stage)
Remove from heat and add the lemon juice, then stir it once or twice, gently and slowly
Let the pot sit undisturbed for 5 minutes
Line a colander with a few layers of cheesecloth and place it over a large bowl (to catch the whey)
Pour the curds and whey into the colander and let the curds strain for at least an hour
I usually hang it from a kitchen drawer with the pan underneath
At an hour, you’ll have a tender, spreadable ricotta
The longer you leave it, the firmer it will get
Eat the ricotta right away or transfer it to an airtight container and refrigerate until ready to use
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/ricotta/