Ricotta Royal Cream
3 x Litres Full Cream Milk
1 x can 250 ml or Fresh cream7 x Tablespoons Lemon Juice
This is what we call a direct heat cheese.
Heat milk slowly in a stainless steel pot or bucket till it reaches 30deg C
When temp. at 30 blend in 7 Tablespoons Lemon juice
Take heat up to 73 deg C over 45 minutes. Only stirring now and again to stop milk sticking and burning.
Then continue to heat milk curds to 90 - 95 deg C till curds form a plopping sound and burst and curds fall to the bottom of pot.
When at this stage remove from heat and stand 10 to 15 minutes to rest.
Take a Double cloth over colander and pour or ladle curds into cloth
(Keep the Whey if making cheese cake below.)
Work in a bit of salt at this stage if you wish. Drain for 20 minutes or till drip stops. Can be eaten then or refrigerated or even make a cheese cake.
After draining the Curds. Refrigerate till using.
Use Ricotta to make a delicious Baked Cheese cake. see below.
Crustless Cheese Cake -
Preheat
Oven temp to 185 deg. C
Place Cream cheese and 250 ml Sour Cream in bowl. Put aside
In another bowl blend 125 ml C/Sugar,150 grams butter
plus3 eggs, plus 1 egg white,
plus 150 grams butter
Blend together till smooth - Now blend with Ricotta and Sour Cream
Blend till very smooth.
Now blend in Half a cup of sieved flour slowly keeping it smooth and creamy and fairly runny using some of the whey as the liquid. Do not make it too stiff, must be very wobbly to bake.
Bake for 20 to 30 minutes. Centre must be slightly wobbly.
Make a Blueberry, or Granadilla topping with some gelatin and pour over while still hot
Cool of completely. Keep in fridge overnight .
Oh Lordy it is sooooo amazing!
Good Luck!
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