Our friend John Fairley from @country_valley milk popped into the store yesterday. Based in Picton NSW, the Fairley family produces some of the best tasting milk in the country, and our customers love it! That’s George on the left and John on the right. #dairyfarmer #countryvalley #milk #knowyourproducer
Homemade ricotta! Made with @country_valley milk and cream, @pepesaya buttermilk and Murray River salt flakes. These simple ingredients (which we sell in-store) make the best ricotta you’ve ever tasted. Put 2 litres of milk, 1 litre of buttermilk, a few dollops of cream and a teaspoon of salt into a big pot and bring to a slow boil, stirring occasionally. When close to the boil, turn it off and keep in a warm place for 30 mins. Strain in a ricotta basket. Easy! #homemadefood #ricotta #countryvalley #pepesaya #murrayriversaltflakes
Ever made #cheese at home? This is an easy one to start on. Ricotta actually means ‘re-cooked’ in Italian, but this simple version is done by adding two cups of cultured buttermilk to eight cups of milk and a teaspoon of sea salt. Heat slowly until almost boiling, then turn off the heat and keep in a warm place for 30 mins. A curd will form and you can use a slotted spoon to transfer the curd into jars. And that’s it! Can keep in the fridge for a couple of weeks, but ours never lasts more than a couple of days. The better the milk, the better the ricotta. We used @country_valley full cream, which we stock at the shop. #dulwichillgourmetmeats #homemade #ricotta #countryvalley #marrickvilleroad
