Home Ricotta cheese – spent with money

Did you know that you can do homemade ricotta cheese with only 4 ingredients you probably have at hand? No special tools are required!

A soft homemade cheese

Ricotta is Italian for “recovered”, and ricotta cheese is a soft cheese, with a light flavor and a creamy texture.

It mates well with bold flavors such as the sailor of tomatoes, basil pesto or fried garlic. It is also wonderful with fruit and a drop of honey over crostins.

Ricotta vs. box cheese

While they can be used interchangeably in many recipes, the cheese cheese is the cheese cheese, so the texture is strange, while the ricotta is smoother. I think Ricotta cheese is a little sweeter in the aroma and richer.

What do you need

Milk: The basis of this Ricotta cheese recipe is milk. I use cow’s milk, but it can also be made with goat, sheep or buffalo milk. Do not use ultra-pasteurized milk (UHT).
Heavy cream: This offers ricotta its rich, creamy aroma.
Vinegar: Vinegar is the acid ingredient that creates the cheese. If you do not have vinegar, use lemon juice.
Salt: The salt is added for the flavor.

How to make homemade cheese

It’s so easy to make fresh ricotta cheese!

Boil milk, cream and salt in a large vessel (the complete recipe below)
Remove from the heat, mix vinegar and allow it to rest until it forms cheese.
Slip the cheese in a collider and enjoy your homemade cheese.

The tense fluid is called whey. The remaining whey is excellent to add baked products such as bread, pizza dough or even mixed with pancake mixture. Put the collar over a bowl to catch the whey.

Storage

Store ricotta cheese in the refrigerator for up to 5 days. It may need to be drained or agitated before use.

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Homemade Ricotta cheese (4 ingredients)

Homemade ricotta cheese is easy to make with the ingredients you probably have at hand – no special tools are needed. It is perfect for homemade pasta and more!

Training time 5 minutes

Cook the time 40 minutes

The drainage time 45 minutes

Total time 1 hour 30 minutes

Cooking wayPrevent the screen from dark

In a saucepan with heavy bottom, heat milk, cream and salt over medium heat while mixing. Cook only until the mixture is boiled.
Remove from the fire, add the vinegar and mix to combine.
Allow the mixture to rest undisturbed for 30 minutes to allow the cheese to form.
Align a fine mesh or 2 -layer collider of wet cheesecloth. Gently remove the ricotta baskets in the filter.
Allow to drain for 30-45 minutes.

The homemade ricotta cheese will take up to 5 days if it is stored in a seal container in the refrigerator.

The nutrition information provided is an estimate and will vary depending on the cooking methods and the trademarks used.

course Appetizer, side plate

Kitchen American

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Adapted from: “without whey”. Living CanadianSeptember 2018, 9.