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Homemade ricotta cheese: a delicate taste and obvious savings
Today we are going to cook Italian ricotta cheese – and once you learn this simple procedure, you will never buy ricotta in the store. Besides the obvious savings, homemade ricotta, and it has a much more creamy texture and delicate flavor. Use it for appetizers, pastas, lasagnas, cakes and desserts. However, if you have homemade ricotta for dessert, you can reduce the amount of salt to increase the ratio of milk and cream and/or to get more heavy cream for the best result.
photo: circahappy.com
Homemade ricotta cheesemakes 4 servings
1 l of pasteurized milk
300 ml cream 22%
1/2 tsp salt
juice of 1/2 lemon
Combine milk and cream in a saucepan, add salt and put on small fire, stirring from time to time. Bring contents of saucepan to a boil – the slower, the better. When the mixture of milk and cream finally comes to a boil, pour in the pan the lemon juice and stir as it should. After a minute or two, when coagulated milk separates from the whey, remove the pan from the heat and cover with a thick towel.
Give your future the ricotta to settle – ideally for it to cool down. Fold in half a piece of gauze and place in a colander. Transfer cheesy mass that has accumulated on top, in a colander with a slotted spoon. Wait until drain the excess whey – it will take no more than an hour, otherwise the ricotta will be too dry – wrap the cheesecloth around the cheese and gently squeeze. Put the ricotta in a bowl or other container and store in the refrigerator, where it can be stored for two days.
One of the most famous dishes of ricotta – ravioli: in contrast to our ravioli, Italian ravioli often do not with meat, and with filling based on ricotta.
PS: Guardians of culinary purity and “authenticity”, if any, there there may argue – they say that real ricotta is prepared exclusively in Calabria from the whey left over from mozzarella di bufala, and, moreover, will certainly in the hands of the Piedmontese virgins. These citizens are allowed the resulting we have ricotta cheese.
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: www.arborio.ru/kak-prigotovit-ricotta-v-domashnix-usloviyax/
photo: circahappy.com
Homemade ricotta cheesemakes 4 servings
1 l of pasteurized milk
300 ml cream 22%
1/2 tsp salt
juice of 1/2 lemon
Combine milk and cream in a saucepan, add salt and put on small fire, stirring from time to time. Bring contents of saucepan to a boil – the slower, the better. When the mixture of milk and cream finally comes to a boil, pour in the pan the lemon juice and stir as it should. After a minute or two, when coagulated milk separates from the whey, remove the pan from the heat and cover with a thick towel.
Give your future the ricotta to settle – ideally for it to cool down. Fold in half a piece of gauze and place in a colander. Transfer cheesy mass that has accumulated on top, in a colander with a slotted spoon. Wait until drain the excess whey – it will take no more than an hour, otherwise the ricotta will be too dry – wrap the cheesecloth around the cheese and gently squeeze. Put the ricotta in a bowl or other container and store in the refrigerator, where it can be stored for two days.
One of the most famous dishes of ricotta – ravioli: in contrast to our ravioli, Italian ravioli often do not with meat, and with filling based on ricotta.
PS: Guardians of culinary purity and “authenticity”, if any, there there may argue – they say that real ricotta is prepared exclusively in Calabria from the whey left over from mozzarella di bufala, and, moreover, will certainly in the hands of the Piedmontese virgins. These citizens are allowed the resulting we have ricotta cheese.
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: www.arborio.ru/kak-prigotovit-ricotta-v-domashnix-usloviyax/
