Christine Rudolph, Susie Theodorou
2 hr 30
By Christine Rudolph and Susie Theodorou
Rygeost is the Danish version of ricotta. It’s a little firmer in texture, with a light sour taste and a characteristic smoked flavour. It’s also easy to make at home. Serve it with salad, herbs and crusty bread or crackers at brunch or lunch.
Heat the milk, buttermilk and salt in a large saucepan to 26°C (79°F). Add the rennet and leave for 1 hour until the mixture is set into large curd.
Place the curd in