Ricotta
gourmet
Preparation time
20 minutiDifficulty
MediaCooking time
20 minutiServings
10La ricotta fatta in casa può essere utilizzata in molte ricette, da dolci a salate, ed è deliziosa fresca, magari con un filo di olio d'oliva e un po' di pepe nero. Buon divertimento e buona cucina!
Ingredients
- Whole milk2 L
- Lemon1 u (85 g)
- Fine saltto taste
Procedure
0. Heating the Milk: In a large saucepan, heat the milk over medium-high heat. Monitor the temperature: it should not boil, but should reach about 85-90°C.
1. Acidification: Once the milk is warm, add the lemon juice or vinegar. Stir gently once or twice. You will see the milk begin to curdle almost immediately.
2. Turning off the heat: Remove the milk from the heat and let it sit for 10-15 minutes. During this time, the curds will further separate from the whey.
3. Straining: Line a sieve with muslin or cheesecloth and place over a large bowl to catch the whey. Gently pour the milk into the sieve and allow the whey to drain.
4. Ricotta Extraction: Once the whey has been drained, what remains in the strainer is the ricotta. At this point, you can add a little salt and mix lightly.
5. Pressing and storing: If you prefer a firmer ricotta, you can gently press it in the strainer for a few minutes to remove any more whey. Transfer the ricotta to an airtight container and store in the refrigerator.
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Creation date May 20, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.