Spring Rolls filled with homemade ricotta cheese. So crispy when it is not even deep fried. The star of this dish is the cheese which is my first time making it!
I cannot believe how easy and cheap it is to make ricotta cheese from scratch! I feel so silly now for buying additives filled ricotta cheese in the past. Ben loves ricotta but it is soooooo expensive! All you need is milk, vinegar, cheesecloth and a strainer and you get the freshest, tastiest ricotta in about 15mins! 😀 And if i want to make paneer, I just have to press this same mixture for about 15minutes or so. I cannot wait to make my own mascarpone cheese which is another favourite of mine! 😀
Ingredients: (for a small batch of ricotta, you may double up the recipe)
- 4 cups fresh milk (235ml per cup)
- 40-45ml white vinegar
- 1/2 tsp salt
- In a saucepan, bring milk to a gentle boil.
- Add in salt and vinegar and stir gently.
- Turn off heat and let the mixture stand for about 5 minutes until curdled and not liquidy. Add more vinegar if its not curdled enough.
- Line a strainer/colander with 4 layers of cheesecloth.
- Spoon with a slotted spoon, the curds into the strainer. Pour the rest of the mixture in when you cannot spoon anymore.
- Tie up the cheesecloth and hang for excess whey to drip off. Let it strain for about 5 minutes for a more creamy, looser cheese. I strained it for about 15minutes for a slightly firmer cheese.
PS: For my spring rolls, i spread a small amount of cream cheese on a spring roll pastry. Spoon 1tsp of ricotta on it, top with 2 slices of cherry tomatoes and some chopped coriander and spring onions. Season with salt and pepper. Seal and pan fry with a small amount of oil until crispy.