After an amazing pizza at Cal’s Own I decided it was time to have a go at making ricotta.
You will need
- 2 pints of full fat milk
- A good splash of white wine vinegar or lemon juice
- 200g of strong bread flour
- a pinch of fast yeast
- pinch of salr
- a hand full of spinach (fresh or defrosed frozen squeezed dry)
- half a jar of premade pesto
- Put the milk in a pan and bring almost to the boil
- Add the lemon or vinegar, turn off the heat and stir a little
- Leave for twenty minutes to stand. The curds will separate from the whey. It looks rank, don’t worry!
- Pour the whole lot through a fine sieve and reserve both
- Put them in the fridge over night, the soft curds will firm up.
- (the next day)
- Mix flour, sat, yeast and 140ml of the whey. Kneed to a firm dough.
- Leave dough to prove for 15 minutes. Why not turn the oven on to 200oC
- Once the over is at full temp, roll out dough (I use a dusting of cornflour to make it easier)
- Top with pest, torn up spinach, torn up ricotta and bake for 20 minutes.
The whey gives you crispy crust and the ricotta being smooth and delicious. A splash of roasted garlic oil would go well too I imagine (I didn’t have any in).