Ricotta. And grapefruit marmalade.

It’s been a poor year for our grapefruit tree. We’ve only had about ten fruit so far and I think only another six to go. But it wouldn’t be right if we didn’t make marmalade - so I did that yesterday. But not until I’d been out to the trusty Mitre 10 in Henderson and bought myself some nice jars.

I used the recipe from the Edmonds Cook book. I ran out of sugar though and was a couple of cups short but forged ahead regardless. So this morning I jumped out of bed early to check the marmalade. It was the perfect colour, but just like sweet grapefruit drink! Off to the dairy to buy more sugar. Back home I tipped all the marmalade back in the pot and corrected my sugar levels. This time, perfecto.

Always. Follow. The. Recipe. (At least until you know what you’re doing).

Last night I also made ricotta using Campbell’s recipe.

Ricotta

• 2 litres of milk
• Heat slowly to 93° in a thick bottomed pot, scraping the bottom as it heats up
• Remove from heat
• Add in the juice of one and a half lemons
• Stir only twice - as in 1 stir, 2 stirs - that’s it
• Leave 15 minutes
• Line a small sieve with cheesecloth and scoop the curds into a colander that you’ve also lined with cheesecloth
• Leave to drain for twenty minutes
• Fini

Gorgeous together on Vogel’s toast or a nice sourdough.

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