In my view, anything produced by an animal is something to be highly valued, and milk is no exception. There is really no reason for it ever to be wasted – freeze it in ice-cube trays for making frappés and milkshakes, use it in smoothies for breakfast or custard for dessert, or, if you’ve got a lot of it in the fridge, make ricotta cheese. Still-warm homemade ricotta is vastly superior to anything you can buy – it’s silky and creamy without a hint of sourness. And don’t waste the leftover whey! It’s very high in protein and blends seamlessly into smoothies, makes the fluffiest pancakes and can even be used as a starter in a whole range of fermented foods.
Makes 300g
+ vegetarian
+ quick fix
+ draining
Ingredients
Fine salt
White vinegar
Method
This recipe can be found on page 160 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...
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