Ricotta cheese

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make ricotta cheese at home? Prepare your food. It’s better to take whole, homemade milk, it will make the most delicious cheese. If it is not possible to buy village milk, then take store-bought milk, but not ultra-pasteurized milk, but the most ordinary one, with a short shelf life. It is better to choose more fat content. This will have little effect on the calorie content of the cheese, but it will affect the taste. I cooked two thirds of the portion.

2. STEP 2

   

   Squeeze the juice out of the lemons. This amount will be obtained from the average of two lemons. To get more juice out and to squeeze it out better, roll the lemons on the table, actively pressing on them.

3. STEP 3

   

   Take a suitable size pan and pour milk into it. The article at the end of this recipe will help you understand the intricacies of choosing a pan. Heat the milk over low heat. If you have a cooking thermometer, use it to monitor the temperature of the heating milk. If not, then focus on the milk itself. The milk must be heated to a temperature of 93°C. By all indications, the milk is ready to boil; steam is rising above it.

4. STEP 4

   

   Once the milk reaches the desired temperature, turn off the heat. If you want salty ricotta, add salt. Then pour lemon juice into the milk. Stir gently. The milk will immediately curdle and come out as flakes. Leave it on for 10 minutes.

5. STEP 5

   

   After time, the milk should clearly separate into curd mass and yellow whey. If suddenly this does not happen, then add a little more lemon juice.

6. STEP 6

   

   Line a colander with gauze folded in several layers. Place a bowl or pan under it. Using a slotted spoon, transfer the resulting curds from the pan into a colander. This will prevent the serum from splashing out.

7. STEP 7

   

   Drain the remaining whey through a colander.

8. STEP 8

   

   Leave the ricotta in a colander to drain off any excess whey. The draining time depends on what kind of product you want to get in the end. More tender - keep the cheese for 10 minutes, drier - keep it longer. If your ricotta seems a little dry, you can dilute it with a small amount of whey. Store the finished ricotta in the refrigerator in an airtight container for up to three days. Bon appetit!

Comments on the recipe

Milada

06.08.2023

4.9

Thanks a lot. This recipe is very practical and relevant. This is exactly what I was looking for. I know a recipe for homemade cheese made from milk.

Moderator Ksenia

06.08.2023

4.8

I've been eyeing a recipe for homemade ricotta cheese for a very long time, but I still haven't gotten around to it. And then I finally got around to it. I prepared ricotta from 800 ml of milk with a fat content of 3.5 percent. I did everything according to the recipe. I added a little more lemon juice, since the first time the milk did not separate well into whey and curd. I placed the resulting mass in a box lined with cling film and put it in the refrigerator for several hours. Surprisingly, the cheese turned out to be really very similar to store-bought ricotta. From 800 ml of milk I got about 160 grams of cheese. And there is still whey left, from which you can also cook a lot of things.katushafin, thank you very much for the recipe!

angel

06.08.2023

4.5

The cheese, of course, turns out delicious, but its name is completely different from what you wrote. This is a recipe for Adyghe cheese, and ricotta is prepared from the whey that remains after making rennet cheeses, using acid (acetic, citric) to separate the residual protein from the liquid. Ricotta turns out to be much more tender and less caloric than Adyghe cheese.