Recipe of the Week: Low FODMAP Ricotta

Jennifer Graham, Fussy Fodmapper!

This week's recipe inspo comes from the very talented Jennifer Graham, also known as the Fussy Fodmapper!

Jennifer is passionate about helping those following a low FODMAP diet, fall in love with food again.

She provides first-hand, real life, home-cook advice to help make the journey easier.

Ultimately, Jennifer aims to provide the practical tips that she wish she knew about, when she started on her low FODMAP journey.

Read on to learn how to make Jennifer's delicious ricotta recipe..

Makes around 300g, serves four.

Ingredients

250ml of lactose free cream e.g. Liddells brand
1 litre of lactose free milk
4 tablespoons of lemon juice
Pinch of salt
Optional:
2 tsp Garlic Infused Extra Virgin Olive Oil (for savoury flavour), or;
1/2 teaspoon of vanilla essence (for sweet flavour)

Method

Combine the lactose free cream and milk in a saucepan.

Heat until small bubbles are just starting to form.

Remove from the heat and stir in the lemon juice and salt.

Optional: For a savoury ricotta, also add the garlic infused olive oil at this stage.

For a sweet ricotta used in desserts, add the vanilla essence at this stage.

Let the mixture sit for 5-10 minutes so the whey can separate from the curds.

Place some cheesecloth over a strainer and pour the mixture into the cheesecloth.

Leave to strain for 5-20 minutes, depending on how firm you need the ricotta to be.

A soft ricotta only needs a short amount of time, if you require a firmer ricotta, leave for longer.

Enjoy!

 

*The ricotta pictured above is a crumbly version, meaning it was left to strain for longer. If you require a softer ricotta only strain for a short period of time.

Fancy Cannelloni?

This delicious ricotta will work perfectly with Casalare Gluten Free Wheat Free Canneloni tubes and Simply Wize Napoli Sauce, garlic & onion-free. Click here to get the full recipe for a dinner winner that the whole family will fall in love with every single time.