Preparation info
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Appears in

By Sat Bains

Published 2012

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For the Ricotta

  • 2 l semi-skimmed milk
  • 30 ml white balsamic vinegar
  • salt to taste


Pour 1 litre of milk and 15ml of vinegar into a vac bag and cook in a water bath at 86°C for 90 minutes.

Pour the other litre of milk into a pan with 15ml of vinegar. Bring to the boil, then leave to rest for 30 minutes.

Line a colander with 2 layers of cheesecloth. Strain both mixes through the cheesecloth. Reserve the whey for other uses and gently combine the 2 lots of curd.