Australian_Gourmet_Traveller_2017

(Jacob Rumans) #1
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

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