Australian_Gourmet_Traveller_2017

The milk you choose for making ricotta will effect

the result. Allan prefers small-batch milk for its

flavour and fat content, preferably homogenised,

which doesn’t separate into cream. The higher

the fat content of the milk, the greater the

protein, yielding creamier curds. Some of

Allan’s preferred brands include The Pines

(thepineskiama.com.au) and Barambah Organics

(barambahorganics.com.au). Ricotta baskets

are available from cheesemaking suppliers

such as Cheese Links (cheeselinks.com.au).

R

icotta, meaning “recooked” in Italian, is traditionally made

from the whey leftover from making cheese. The residual

protein in the whey forms the curds with the addition of

an acidic element and heat. The fresh ricotta here, however,

is made using whole milk and cream, lemon juice and salt. The heat

curdles the mixture, separating the curds and whey. When the curds

are drained, the result is creamy ricotta that’s unbeatable slathered

still warm on bread with jam, crumbled over pasta or salads, or made

into cheesecake. “Ricotta is the perfect entry point to cheesemaking,”

says Sydney cheesemaker Kristen Allan. “It’s the easiest fresh cheese

to make.” For ricotta recipes see page 98.

1

Fill a large saucepan with

water to about 1cm deep;

this prevents the milk from

scalding. Combine 4 litres of

homogenised milk with 300ml

pouring cream and add to pan.

The extra cream increases the

fat content to make the curds

extra creamy.

2

Add 120ml freshly squeezed

lemon juice and 2 tbsp salt,

and stir the mixture gently to

combine. Lime juice (used

to make paneer), apple cider

vinegar or buttermilk can also

be used as the acidic element

in place of lemon juice.

3

Place the pan over low heat

and heat slowly, without

stirring, until it reaches 90 ̊C on

a thermometer (about 1.5 hours).

At around 80°C curds will form

on the top. Resist the urge to

stir – this will cause the curds to

release more whey, making the

texture chalky. A low heat is

best to achieve nice soft curds

with moisture in the ricotta.

4

Once the curds have

formed, remove the pan

from the heat and stand for

10 minutes for curds to settle.

They will still float on the

surface during this time. If you

notice at 90 ̊C that the milk

hasn’t separated or curdled

enough, leave the pan on the

heat and add more lemon

juice, a tablespoonful at a time,

until you can clearly see the

separation of curds and

whey. Don’t let the mixture

exceed 95 ̊C.

Step by step

Toolkit

3

(^25)
5
Carefully scoop out the
curds with a slotted spoon

• do not pour – into a large
  ricotta basket or a muslin-lined
  colander. Stand the basket over
  the pan for 15 minutes to drain
  excess whey and reserve the
  whey (see below).

6

Ricotta can stand at room

temperature for up to an

hour if you want to serve

it warm and fresh. Otherwise

store in an airtight container

in the refrigerator. Ricotta can

also be stored in the basket

covered; the longer it’s left

in the basket, the firmer it

will become. Fresh ricotta

will keep for 10 days to two

weeks refrigerated.

The whey Don’t throw away the whey after making ricotta – it can be

refrigerated for up to a week or frozen, and it has many uses. Allan

suggests using it in place of water when baking – try it in cheese

crackers, flatbread, bread and muffins. She also cooks pasta in whey

and serves it scattered with fresh ricotta and olive oil. It’s great for

braising and marinating meat, can be used in place of stock in soups or

curries, and forms a caramel when heated slowly at a low temperature

for a few hours. To find out more about Allan’s cheesemaking or her

workshops, visit kristenallancheesemaker.com. ●

Masterclass

GOURMET TRAVELLER 41

RECIPE KRISTEN ALLAN. WORDS & STYLING LISA FEATHERBY. PHOTOGRAPHY BEN HANSEN. MERCHANDISING ROSIE MEEHAN