Fresh pasteurised milk (non homogenised) should be used for best results.
If milk is not pasteurized then prior to starting the milk should be heated to 65 degrees and held at this temperature for 20 minutes, cooled as soon as possible or to set temperature.
The amount of culture to add will depend on volume of milk.
Refer to cheese making ingredients kit.
Milk should be warmed again to 40 degrees and then culture added and allowed to ripen for approximately 30 minutes. Mixing regularly.
Add rennet and mix whey well. Allow milk to come to a standstill. The coagulation should take approx. 30-40 minutes.
The coagulation should be a very firm yogurt like mass.
With a knife cut the mass into 25mm squares and allow to sit for approximately 5 minutes.
Gently begin to stir the curds to separate the whey.
Stir in a figure eight increasing speed over five minutes but not to break the curds.
Once finished mixing, allow to sit and ideally maintain temp to allow acid production of the curds and whey for one hour.
The whey can now be removed from the curd to another pot only leaving enough whey to cover the solid of curd to allow further acid production.
The removed whey can now be used for making ricotta and for best result should be used at a pH of 6.2-6.3 if you have a pH meter.
Add milk to the whey at maximum 20% volume and then salt to taste.
The whey can know be heated over medium heat whilst continually stirring as not to burn the whey.
Once the whey reaches 80+ degrees reduce temperature to low and caution should be taken for when coagulation of the fat and proteins commence separation which will start to rise to the surface.
Once the whey colour changes from white/yellow to lime green, remove pot from heat and allow to sit for 2-3 minutes for the ricotta to rise and bond.
The ricotta is now ready to scoop to a drainer and allowed to drain.
Draining usually takes one hour, and the ricotta should then be placed in fridge for cooling.
Best to consume within 2-3 days of making.