I recently had the pleasure of sampling an incredible gastronomic feast at Tom Aikens’ latest London restaurant, Muse. Tom graciously shared his recipe for homemade ricotta, which is one of the main components of a dish entitled “Just Down The Road”.
“I love this recipe as it’s so simple and fun to make as well as being utterly tasty. You can eat this in so many ways; as a cheese course with some toasted sour dough and chutney or with a simple tomato gazpacho and fresh basil, or some dried herbs like oregano thyme & rosemary.” – Chef Tom Aikens
Homemade Ricotta – Serves 6
2 liters whole milk
1.25 liters double cream
35 grams Maldon salt
75g lemon juice
50g cider vinegar
30ml aged balsamic vinegar
50ml olive oil
Black pepper, salt and mixed herbs to season
- Wet the bottom of the large pan. This help to prevent the milk from sticking. Place the milk, cream, and salt into the pan and bring to a simmer, whisking occasionally so it does not scold on the bottom of the pan.
- Once simmering, whisk in the lemon juice and cider vinegar. Remove from heat immediately and leave to cool on the side until room temperature – about 2 hours.
- Line a double muslin cloth in a colander with a bowl underneath. Use a ladle to lift the large curds out of the pan and place into the muslin lined colander. Once you get down to just liquid, reserve a little just in case the ricotta is to thick.
- Fold the muslin cloth over and cover with cling film. Leave to drain overnight in the fridge. You should left with be a nice thick cream.
- When ready to serve, place the ricotta in a suitable dish and make a well in the center, then fill this with about 50ml of olive oil and 30ml balsamic vinegar.
- Season with fresh milled black pepper, scatter with herbs and Maldon sea salt.
- Serve with toasted sourdough
*The ricotta will keep in the refrigerator for up to two weeks.