Fresh LowSodium Ricotta Parmesan cakes

So these small cupcake sized balls of goodness were a favourite in my days of salt so I tried modding my recipe to do the thing saltless.So whilst a LowSodium recipe, please remember that milk is a source of naturally occurring sodium so don’t go too bingey on these bad boys – particularly when using a liberal amount of parmesan.  Godda say tho, not too bad!

Ingredients for the handmade ricotta:

  • 3 Litres Full Cream Milk
  • 1/2 cup lemon juice or 1/3 cup white vinegar or 2 tspns of tartaric acid

Ingredients for Ricotta Cakes:

  • Well der… the Ricotta you just made
  • Powdered parmesan to taste.
  • Pepper
  • 4 eggs
  • Extra Virgin Olive Oil
  • Basil Pesto (if you like!)


  • In a large stockpot bring milk slowly to boil
  • As the liquid just begins to bubble, turn the heat down and add 1/4 cup of white vinegar per litre of milk, stirring slowly until it starts to curdle.
  • Leave to cool
  • Drain whey off via cheesecloth, Squeeze liquid out and refridgerate.

Ricotta keeps refrigerated for up to 3 days. Cakes can be kept refrigerated for 2 – 4 days.

Serve with Tetsuya Truffle Salsa and / or ShiChimi Togarashi Spice Mix.

OR a bloody crackin CWA tomato chutney.