4 litre full cream milk

3tbsp Lemon juice

3tbsp verjuice

2tsp salt

3tbspn live culture yoghurt

Extras like Garlic or other Herbs

 

Make a Brine

2 cups whey (from the Cheese)

¼ cup sea salt

 

Heat Milk & yoghurt slowly bringing to the boil stiring to prevent scalding

 

After a couple of min turn of the heat & add lemon & verjuice in a zig zag motion to spread through milk mixture..

 

Stir through once or twice to spread acids

 

Leave for  a few minutes

 

If after a few minute you don’t see curdes separating boil i-2 minutes longer

 

Add salt & extras

 

Let the mix sit overnight at room temp

 

The next day the cheese should have set like a block & can be cut into small curdes again with a wooden spoon

 

Line a colander with cheesecloth  & hang for a couple of hours to drain

 

If you have some cheese mould with holes in bottom or the plastic baskets Ricotta come in line with cheesecloth & Ladle cheese into it bringing sides up to cover top

 

Put a heavy weight on top with basket on top of the colander to collect any whey

 

If the climate where you are is warm you might want to put it in the fridge at this stage

 

The next day cut your cheese into cubes & place in a sterilized jar with the Brine

 

Let it mature 1-2 days