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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