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Ricotta Cheese Mould 6.5x10.5 cm | 400 g

Ricotta mould with sloping walls for up to 400 g. Built for free drainage, not for pressing.

49,-

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Item No.: 2587
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Information

Ricotta cheese mould 400 g: the mould that lets the curd drip in peace

Ricotta is not a pressed cheese. It is made from whey or milk heated until the proteins flocculate, and the curd left behind is so soft and wet that any pressing just squashes it flat. This mould is built for the opposite. The sloping walls and the holes let the whey run out on its own while the curd keeps its shape.

Sloping walls for free drainage
Up to 400 g of finished cheese
Holes in wall and base
Food grade plastic

The mould is made from food grade plastic with no added colourants. The sloping walls let the curd settle evenly as the liquid leaves, instead of catching on straight walls and cracking apart. The result is a cone shaped ricotta with the characteristic ridged surface.

Pro tip!
Do not throw away the whey after draining a firm cheese. Heat it to around 90 degrees, add a little lemon juice or vinegar, and the last proteins flocculate out as ricotta. The word literally means recooked, and this is exactly what it refers to. One make therefore gives you two cheeses.

Features

  • Sloping walls: The curd settles evenly while draining instead of cracking.
  • Free drainage: Holes in wall and base let the whey out with no pressing.
  • Characteristic shape: Gives the cone shaped ricotta with its ridged surface.
  • Food grade plastic: Colour free plastic, safe for long contact with food.

How to use

  1. Scald the mould in boiling water before use.
  2. Spoon the warm ricotta curd gently into the mould with a slotted spoon.
  3. Set the mould on a draining surface and let the whey run off.
  4. Let it drip in the fridge for a few hours, or overnight for a firmer ricotta.
  5. Turn the ricotta out onto a plate just before serving.

Specifications

Product Ricotta cheese mould
Capacity Up to 400 g of finished cheese
Diameter base and top 6.5 cm and 10.5 cm
Height 7.8 cm
Material Food grade, colour free plastic
Best suited to Ricotta and other soft, moist cheeses

FAQ Frequently asked questions

Why does the ricotta mould have sloping walls?

Because ricotta is very soft and wet when freshly made. Sloping walls let the curd settle evenly as the liquid drains away, while straight walls would hold it back and make the curd crack apart.

Should ricotta be pressed?

No. Ricotta should drain under its own weight. Pressing squeezes out both the liquid and the airy structure that makes ricotta what it is. If you want a firmer ricotta, simply let it drain for longer.

How long does draining take?

A couple of hours gives a creamy ricotta that spreads on bread. Overnight in the fridge gives a firmer one that holds its shape when turned out, and that suits filling pasta.

How do I clean the mould?

Rinse in cold water first, never hot, because hot water coagulates the milk proteins and sets them in the holes. Then wash with detergent and a brush, and scald with boiling water before the next use.

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