Ricotta
User Reviews
5
2 reviews
Excellent
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Prep Time
30 mins
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Cook Time
5 mins
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Draining Time
12 hrs
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Total Time
35 mins
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Servings
7 oz (200g)
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Calories
577 kcal
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Course
Condiments
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Cuisine
Italian
Ricotta
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Ricotta is a soft fresh cheese that’s widely used in Italian cuisine for both sweet and savory preparations.
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Ingredients
- 1 quart whole milk fresh
- lemon filtered (or 1½ tablespoons white vinegar, juice of half
Equipment
- Non-stick saucepan
- Mesh strainer
- ricotta cheese or cheese molds
- Whisk
- Large cheesecloth
Instructions
- Heat the milk in a non-stick saucepan to 194 F (90°C).
- When the milk reaches the right temperature, remove the pan from the heat, and pour in the lemon juice or vinegar.
- Whisk for a few seconds, then cover.
- After 10 minutes, using a whisk, break up the curds that will have formed, and set aside for 5 minutes.
- Place a mesh strainer (or even a coffee filter) over a large bowl, then carefully ladle in the curds, waiting until the first ladleful has drained before adding the next.
- Do this until all the curds are used up, remembering to empty the whey (liquid) from the bowl as necessary.
- It’s very important to make sure that the strainer does not become immersed in the whey, so the draining process could take up to 2 hours.
- When all the whey has drained, cover the strainer with cheesecloth, and it and the (emptied) bowl into the fridge for 3 hours.
- Once drained, transfer the ricotta into molds, and place once more into the strainer over a bowl to finish draining.
- Cover with cheesecloth, and refrigerate for around 8 hours.
- The ricotta is ready when it begins to solidify in the mold.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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