You can make ricotta.

No shops in Tuateawa, we don't miss them but it is nice during the Xmas break to pick up a newspaper from the Waikawau camp store. No restaurants either and friends have a habit of arriving when our supplies are low.

Riccotta is quick and easy to make. It's the basis for tasty and impressive entrees, lunch dishes, main courses(especially useful if your guests are vegetarians) and wicked desserts. Our favourite recipes in later posts.

To make 600gm ricotta you need:-

4l Whole milk (fresh, longlife or reconstituted powder all work)

2-4 Tbspn white vinegar

Salt

Large pan to hold 4l

Cheese cloth, sieve and wooden spoon

Slowly heat milk, stirring to avoid burning, until it is hot but not boiling.

Add vinegar 1Tbspn at a time and stir.

Curds will start to form on the top, that's enough vinegar.

Cover and leave to set and cool for 40-50mins.

Strain through cheese cloth placed over a sieve.

Squeeze to remove whey.

There is your ricotta.

In a bowl, break up with a fork and add salt and stir.

Now you can make it fancy with any of:-

chopped herbs, olives, chillis, sundried tomatoes or try chopped dried apricots, walnuts. Whatever is left in the cupboard works.

But for us it is usually ends up in erbazzone, an Italian pie with silverbeet, watercress, or whatever we can find in season.

Try, enjoy.