The fresh ricotta cheese It is used in countless Italian recipes, both sweet and savory. And truth be told, the biggest problem I see has been finding it, because otherwise I find it delicious. So tired of looking for it from store to store, I bring you a recipe for how to make homemade ricotta cheese that can perfectly replace the commercial one.
Ricotta cheese is a by-product cheese. Its name ricotta, which means “cook again”, refers to its production method used in its elaboration. And it is that this cheese is made from whey drained from cheeses such as mozzarella, provolone and other varieties. Although it is normally combined with milk, both whole and skimmed, to obtain the final product. To make it ourselves we are going to need some very simple ingredients that are normally found in all refrigerators.
We will start by heating the milk with the cream and the teaspoon of salt. The bring to a boilWhen it starts to boil, remove the pot from the heat and add the vinegar, stirring well to mix. We will see that after five minutes the milk begins to cut and form lumps.
When this time passes it is time to transfer it to a strainer with gauze to drain the serum. Let it drain for at least an hour, squeeze the gauze from time to time to release the liquid well. When the hour passes, it could be used, but if we are not in a hurry, it can be left for eight hours draining in the refrigerated strainer. Then store in an airtight container, always in the fridge.
With what to accompany the ricotta cheese
Ricotta cheese is a product that has a short duration so it should not be consumed if when opening the container it had changed its pure white color for a yellowish tone. Must be used at most in five days later of its preparation, always keep it covered and with little air chamber inside the container. It can be used as if it were cottage cheese and taken alone with honey and fruit compote, or used in pasta dishes, stuffed with dumplings or sweet cakes.
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