Easy two ingredient lactose free ricotta is moorish
This easy two ingredient homemade lactose free ricotta is extremely moorish. Use this creamy ricotta in salads, as a spread, in lasagne or as a cottage cheese replacement. Once you have made this at home you will not want to buy from the supermarket again.
Preparation Time: 15 minutes
Cooking Time: 15 minutes cooking time, 6 hours straining time
Serves: 2 cups
Ingredients 2 litres lactose free milk
4 tbsp vinegar or juice of 1 lemon
Bring milk to boil either in a saucepan or microwave safe container.
Add vinegar or lemon to the milk and leave to sit undisturbed for 15 minutes. The ricotta will float to the surface of the milk mixture.
Place cheesecloth into strainer and place above bowl.
Place strainer on bowl after the vinegar/lemon juice has been added to the milk
Place the cheesecloth on top of the strainer
Gently pour the ricotta mixture over the cheesecloth to strain. Refrigerate for four hours. Use immediately or store in the refrigerator for up to 2 days.
Gently pour the ricotta mixture over the cheesecloth to strain.
The ricotta will look glossy immediately after pouring
Use a glass bowl to see the clarity of strained ricotta mixture. Aim for clear opaque mixture without chunks.
Restrain mixture after 2 hours if the strained fluid in the bottom of the glass bowl is very murky.
Either full cream or fat reduced lactose free milk can be used.
The left over whey (fluid that has been strained into the bowl) can be used in smoothies or as a substitute for water when making bread or pizza dough.
The recipe can be scaled up or down. Use less milk and vinegar/lemon juice for smaller quantities and more for larger quantities.