Homemade young ricotta cheese
Votes: 7
Time: 45 min.
Knowing how to make young, unripened ricotta cheese allows you to discover a huge number of new Italian recipes that often use this cheese. Making it yourself is much more exciting than buying it ready-made, and the result is even more delicious. Important: UHT milk is not suitable for this recipe, as it will not curdle properly.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6.5 cups whole milk
- 1.5 cups heavy cream
- 1 tbsp fresh lemon juice
- 2.5 tbsp. vinegar
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Cooking the dish according to the recipe:
- Line a large sieve with 2 layers of cheesecloth or paper towels and place it over a deep bowl.
- Bring the milk and cream to a simmer over medium heat, stirring occasionally, with 1 teaspoon of salt. Use a large saucepan with a non-reactive coating. Add the lemon juice and vinegar and cook, stirring, until the mixture thickens (about 1 minute).
- Pour the mixture into the prepared sieve and let it drain for at least 5 minutes (up to half an hour for a denser cheese). Pour off any accumulated liquid (whey) from the bowl as needed. Store the finished cheese in an airtight container in the refrigerator for up to 4 days.
Exit: 2 tbsp.
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