Serves – 4
Prep Time – 10 mins
Cook Time – 15 mins
Ingredients
3 cups Norco Full Cream Milk
1 cup Norco Pure Cream
2 tbsp vinegar
Pinch of salt
Method
In a large saucepan, combine the cream, milk, and salt. Place over medium-low heat, stirring gently, until the mixture reaches 93°C. Be careful not to let the milk come to a rapid boil.
Once the liquid reaches 93°C, add the vinegar and stir once. Turn off the heat and let the mixture sit undisturbed for 15 minutes.
Line a sieve with cheesecloth. After 15 minutes, use a slotted spoon to scoop out the cheese curds and transfer them into the lined sieve. Continue until all the curds have been collected.
Your cheese is now ready to use in the same way as ricotta. It will keep in the fridge for a few days, but it’s also delicious eaten straight away.