Home-made ricotta cheese

Ricotta is not really a cheese, but rather a creamy curd. The whey left over from the cheese-making process is recooked to produce it. This process is also where the cheese gets its name from – ricotta literally means “to cook again” in Italian. The versatility of this cheese is what makes it special; it can be used for savoury dishes such as ravioli, or even for desserts such as tiramisu. The good news is that you can make it at home, even without the whey.

Ingredients
• 2 litres whole milk (cow, sheep or goats’ milk)
• 1 cup Greek-style yoghurt
• 2 teaspoons white wine vinegar
• 1 teaspoon salt

In a large pot, bring the ingredients to a gentle boil for one to two minutes. Once the milk has curdled, remove the pot from the heat. Line a strainer with cheesecloth and place it over a deep bowl. Pour the milk mixture into the strainer and allow to drain for 20 minutes. Loosely tie the ends of the cheesecloth together and squeeze gently to extract excess liquid. You will be left with the ricotta in the cheesecloth.