Easy-Peasy Imbolc Goats-Milk Ricotta

1. 1

   Pour milk, vinegar and lemon juice into a pot.

2. 2

   Heat mixture on a high heat until it reaches just below boiling point; you will see the curds and whey separate.

3. 3

   Take a much deeper pot, and suspend over it a colander or funnel layered with muslin.

4. 4

   Pour the hot milk mixture through the muslin, such that the whey funnels into the pot and the curds are reserved.

5. 5

   Once most of the whey is drained, bunch up the ends of the muslin and twist to seal in the curds.

6. 6

   Remove from the funnel and, holding it over the whey pot, gently squeeze to remove any leftover moisture.

7. 7

   Turn curds out into a bowl, and be sure to scrape it all from the muslin.

8. 8

   Sprinkle with the salt and mix in gently.

9. 9

   Serve the cheese fresh.

10. 10

    You can use some of the reserved whey in place of milk/water to bake some fresh bread to eat with the cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.