Description Ricotta is a quick and easy cheese to make at home and a great starting point for a novice cheese maker. Traditionally ricotta cheese is made by reheating the left-over whey from hard cheese making, but when it is made from whole milk it is beautifully soft and creamy, a real treat. The cheese is high in protein and calcium and very versatile. Whether it be a whipped ricotta dip, filled cannelloni, moussaka topping or spread on breakfast toast with a drizzle of honey and walnuts to top, it never fails to delight. This kit, along with a couple of pantry staples and your own milk, contains all that you need. Kit contents: Skimmer spoon Curd scoop Thermometer Culture measuring spoons 100g citric acid Ricotta basket Blue cheesecloth and 25g sachet of ‘No Rinse Sanitiser’ or swop out for a butter muslin cloth (this swop out must be requested in the ‘comments’ section when you order otherwise the default is blue cloth and sanitiser). Recipe sheet – very detailed instructions including some trouble shooting points to allow you to refine your technique to master this cheese.
