Homemade cheese - ricotta In the recipe of Italian dishes you can often find an ingredient called "ricotta". Often, it means cheese, but this dairy product is more like cottage cheese. By the way, there are several species of ricotta: young and mature to a certain extent. Sometimes it is served as an aperitif or snack. Usually from young ricotta prepare desserts, crushing and whipping into its soft mass. Also, Italians like stuffing from ricotta in ravioli and pasta. Prepare a real ricotta at home is not easy, because traditionally it is brewed from whey, which remained from cooking mozzarella. But there is a simpler way, which is discussed in this recipe.
Ingredients:- Milk 2 L
- Lemon 3 pcs.
- Salt 2 pinch
- Sugar 1 tsp.
- Step 1 To prepare homemade ricotta take: milk fat content of 3.2%, lemons, salt, sugar.
- Step 2 Squeeze out 100 ml of lemon juice, strain through gauze or a strainer.
- Step 3 Pour the milk into a saucepan. Bring to 90 ° C on low heat. Add salt and sugar. Milk should not be boiled in any way!
- Step 4 Pour lemon juice into the milk, stirring constantly.
- Step 5 Literally in 2 seconds the milk will curdle, whey will leave and "flakes" will appear. Remove the pan from the heat, cover and let it cool down.
- Step 6 Then throw the ricotta on a gauze or sieve. Allow to completely drain serum.
- Step 7 Of the 2 liters of milk at the output, 400 grams of ricotta is obtained, and from the whey there is fine baking.