2L full cream milk
1 cup full cream yoghurt or buttermilk
1 ½ tsp NOMU Sea Salt
2 tsp white wine vinegar
Note: This recipe needs to be prepared 24 hours before serving.
Place all the ingredients in a large saucepan over a medium-high heat. Bring to a gentle boil, while constantly stirring, then reduce the heat to medium and simmer for 5 minutes until it curdles and you can see the separated curds and whey.
Pour the mixture into a colander lined with a muslin cloth. Place over a bowl and set aside for 10 minutes for any excess liquid to drain off. Tie up the ricotta in the muslin cloth using string, shaping it into a nice round ball and squeezing out excess water.
Refrigerate for 24 hours.
2L full cream milk
1 cup full cream yoghurt or buttermilk
1 ½ tsp NOMU Sea Salt
2 tsp white wine vinegar
Note: This recipe needs to be prepared 24 hours before serving.
Place all the ingredients in a large saucepan over a medium-high heat. Bring to a gentle boil, while constantly stirring, then reduce the heat to medium and simmer for 5 minutes until it curdles and you can see the separated curds and whey.
Pour the mixture into a colander lined with a muslin cloth. Place over a bowl and set aside for 10 minutes for any excess liquid to drain off. Tie up the ricotta in the muslin cloth using string, shaping it into a nice round ball and squeezing out excess water.
Refrigerate for 24 hours.
2L full cream milk
1 cup full cream yoghurt or buttermilk
1 ½ tsp NOMU Sea Salt
2 tsp white wine vinegar
Note: This recipe needs to be prepared 24 hours before serving.
Place all the ingredients in a large saucepan over a medium-high heat. Bring to a gentle boil, while constantly stirring, then reduce the heat to medium and simmer for 5 minutes until it curdles and you can see the separated curds and whey.
Pour the mixture into a colander lined with a muslin cloth. Place over a bowl and set aside for 10 minutes for any excess liquid to drain off. Tie up the ricotta in the muslin cloth using string, shaping it into a nice round ball and squeezing out excess water.
Refrigerate for 24 hours.
2L full cream milk
1 cup full cream yoghurt or buttermilk
1 ½ tsp NOMU Sea Salt
2 tsp white wine vinegar
Note: This recipe needs to be prepared 24 hours before serving.
Place all the ingredients in a large saucepan over a medium-high heat. Bring to a gentle boil, while constantly stirring, then reduce the heat to medium and simmer for 5 minutes until it curdles and you can see the separated curds and whey.
Pour the mixture into a colander lined with a muslin cloth. Place over a bowl and set aside for 10 minutes for any excess liquid to drain off. Tie up the ricotta in the muslin cloth using string, shaping it into a nice round ball and squeezing out excess water.
Refrigerate for 24 hours.
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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You found a hidden Easter Egg!
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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