I was going to include this recipe in the new book, but for a few reasons, it may or may not not show up in there…SO here it is. Earlier than expected. (Happy New Year and don’t say I never give you anything!!) I am off on a culinary trip again, this time back to Bali, so will be posting some yummy stuff no doubt on Facebook. If you haven’t joined us yet, please go and do so…it is a phenomenon!
The ricotta is delicious. Creamy, indulgent and if you add salt, lemon zest, herbs, chilli flakes, EVOO, totally amazing as a spread or dip with crackers. But it is naturally sweet, so awesome for cheesecakes or other sweet delights. We ate it before it could make it to a dessert, but I will do it again without a doubt. Really easy. If you leave it to drain longer, you will get a more solid cheese. So be patient and let it drain. Enjoy!
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- 1 Litre milk
- 230 g cream
- 170 g buttermilk
- 1 small lemon, juice only
- 1 tsp white wine vinegar
Place all ingredients except lemon juice and vinegar into TM bowl and cook 10 min/100°C/speed 2.
Cook 10 min/50°C/speed 2. Add lemon juice and vinegar and stir through 10-15 sec/speed 2.
Leave mixture in sealed bowl without touching it for at least 30 minutes to allow it to separate the curds and whey.
Line a sieve with a double layer of cheesecloth and place over a bowl. Strain cheese through the bowl, without breaking up the curds. Store the whey or liquid in the fridge and use in bread, pancakes, or other recipes in place of buttermilk or milk. Reserve the cheese and either use for a recipe or serve as suggested.