George Calombaris' cold-pressed milk ricotta, cinnamon and sugar
Prep
30m
Cook
30m
makes
450G
Cold-pressed milk ricotta, cinnamon and sugar
"I will always remember growing up and eating warm, fresh ricotta dusted with cinnamon and sugar. OMG - a massive treat. It's like the ultimate cheesecake" - George Calombaris.
Ingredients (7)
- 2.25L cold-pressed raw milk (from good grocers and delis)
- 1/4 cup (60ml) white vinegar
- 1 tbs vegetable rennet (from online specialty shops)
- 1/2 tsp ground cinnamon
- 1 tbs muscovado sugar
To serve
- Mint leaves
- Figs
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Place milk in a medium saucepan over medium-low heat and cook, stirring continuously, until temperature reaches 35°C on cooking thermometer. Transfer to a large bowl and stir through vinegar, rennet and 2 tbs salt flakes. Cover and stand for 1 hour.
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2.Preheat the oven to 150°C.
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3.Strain milk mixture through a sieve, lined with muslin or a clean Chux cloth into a bowl, discarding whey. Serve ricotta at room temperature or chill for up to 3 days. Dust with cinnamon, scatter with sugar and mint, and serve with figs.
Recipe Notes
Begin this recipe 1 day ahead. You will need a cooking thermometer.
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