Jul 9 2012

Moo! Wow! Yum!

Patricia’s first attempt at making ricotta. She was surprised at how easy it really was!

Ricotta is Italian for re-cooked. Originally ricotta is made from the leftover whey from when they prepared other cheeses, hence the meaning – re cooked.Patricia Phillips of Blue Bowl Brown Sugar cookery school.

  • Who: Patricia
  • Home is: Mittagong
  • Family origin: My parents are from Cyprus and Greece but I was born in Australia
  • I can’t live without my: Family and friends
  • Occupation: Business Owner
  • Dream job: Teaching cooking classes in Italy
  • Childhood taste: My mum’s soup
  • I will always have in my pantry: you name it I usually have it!
  • The one place I must visit: New York
  • Go to meal: Yum Cha
  • 3 Unforgettable meals: Market food in Marrachez, Billy Kwong in Surry Hills, All our christmas and Easter meals.
  • Perfect night in/out: At home cooking with friends
  • My piece of Sydney: I don’t live in Sydney but my favourite place in Sydney is Palm Beach, I just love the beach
  • I do my groceries at: Anchors in Bowral and IGA Moss Vale
  • Guilty pleasure: gelato from Messina in Darlinghurst
  • Who does the dishes: I do


Ingredients - Serves Make 500g

  • 2 litres fresh milk
  • 20 – 40ml vinegar
  • 200ml boiled then cooled water
  • 1 tsp salt
  • cooking thermometer (0˚c – 110˚c)
  • measuring cups
  • wooden spoon
  • cheese cloth
  • strainer / colander
  • double boiler saucepan (2 saucepans where one is bigger than the other)
  1. To begin, fill the larger saucepan with as much water as you can so when you place the smaller saucepan on the inside the water won’t overspill out of the pot. Place the smaller pot inside the larger pot and pour the milk and whey (if you have it) into it. If the smaller saucepan is touching the bottom of the larger pot, you will need to place a small wire rack underneath it. This is to prevent direct heat from the stove onto the saucepan with the milk in it.
  2. Now, turn up the heat on the stove and place the double boiler on it, make sure you keep the thermometre handy to check when the milk temperature reaches to 95˚c. Keep stirring the milk to make sure the temperature is even throughout the pot. When it reaches the correct temperature, take the pot off the burner, and slowly add the vinegar until you notice the curds starting to form. This is where the solids separate from the water.
  3. Add the salt and let it all sit for about 5 minutes then drain out the whey. You can not use the whey from the ricotta to make ricotta again as it has the vinegar in it and it won’t work.
  4. Finally, take a piece of cheesecloth, dampen it and place it inside a colander.
  5. With a strainer, ladle out the ricotta into the prepared colander so it can drain freely.
  6. Squeeze out any excess liquid. Now you can eat your ricotta warm or if you like refrigerate it and eat it later. I like to serve mine with honey and crackers.

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