The Great Shetland Bake Off - Week 9 - Becky's Shetland Ricotta

Ingredients

• 2 litres Shetland Farm Dairies Whole Milk
• 100ml Rice Vinegar
• 1tsp Shetland Salt

Method

1. Add milk and salt to a large saucepan and place over a medium heat.
2. Bring to the boil, give it a stir, then pour in the vinegar.
3. The milk will start to curdel and small lumps will rise to the surface (the curds).
4. Use a wooden spoon to bring the curds into the middle of the pan - this makes room for more curds to rise around the edge. Kep going until it comes back up to the boil.
5. Once it boils, remove from the heat, pop on a lid and leave for 15 minutes.
6. Get a strainer ready and line it with a couple of layers of cheesecloth. Put this in a large bowl.
7. Use a straining spoon to move the curds from the pan into the strainer, leaving as much liquid behind as possible.
8. Leave the curds to strain for 15 minutes.
9. Wrap teh cheesecloth around the curds and give them a good "ring oot". Bear in mind the more you squeeze out the drier your cheese will be. (I over squeezed, but was able to loosen the cheese with the other ingredients in my recipe - so think about what you want to use the ricotta for before you dry it out too much!)
10. You can use your cheese straight away, or it can store in the fridge for a couple of days.