Not everyone believes that ricotta can be cooked on its own. Allegedly, real ricotta is produced only from the whey remaining from the preparation of Mazzarella. Moreover, it can be produced only in Calabria, and even virgins. Let us leave those who doubt their opinion, the rest can try.
Pick your recipe
You will need
- Pasteurized milk - 1 l,
- Cream 20-30% - 300 ml,
- Lemon - ½ pcs.,
- Salt - ½ tsp
Instruction manual
1
In a saucepan, mix cream and milk, add salt. With very little heat, bring the mixture to a boil. Sometimes, while heating the mixture, stir it.
2
When boiling milk and cream, pour the juice of half a lemon into the pan. Stir everything well.
3
Having received curdled milk 1-2 minutes after the introduction of lemon juice, remove the pan from the heat. Immediately cover the dishes with a thick towel, leave to cool.
4
Put cheesecloth folded in two layers in a colander. Using a slotted spoon, remove the curd mass that formed on top of the whey and transfer it to gauze. Let the ricotta settle, let the excess liquid come off. This procedure should not take more than an hour, otherwise the dairy product will turn out to be rather dry.
5
Wrap cheesecloth around ricotta, squeeze lightly. Transfer the product to a convenient container, put in the refrigerator. You can store cooked ricotta yourself in the refrigerator for two days.
Useful advice
It is convenient to determine the degree of heating with a meat thermometer, but this is not necessary.