Table of contents:
- 1. Classic whey ricotta
- 2. Milk Ricotta by Jamie Oliver
- 3. Ricotta made from milk, cream and sour cream
- 4. Ricotta from milk and kefir
2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44
Classic and a few non-standard variations, including by Jamie Oliver.
1. Classic whey ricotta
Real ricotta is made from the whey left over from the cheese. Ideally, mozzarella. Plus, you'll definitely need a cooking thermometer.
Ingredients
5 l of whey
Preparation
Cover the container with serum with a clean towel and leave at room temperature for 12 hours or overnight.
Pour whey into a saucepan, put on high heat and heat to 80 ° C. Then increase the temperature to 90 ° C, but over low heat, stirring occasionally. Curd curd will appear in the saucepan. Make sure that the mass does not boil.
Place a colander in a large container and line it with several layers of gauze. Gently pour the contents of the pot into it.
Leave the ricotta for about 1–2 hours to drain off excess whey. If you want to make the cheese drier, tie the cheesecloth on top with a knot and hang for a few hours.
Store the finished product in the refrigerator for no longer than three days.
How to make homemade cheese →
2. Milk Ricotta by Jamie Oliver
The technology from the famous chef resembles the process of making homemade cottage cheese. Oliver uses vinegar to clot milk.
Ingredients
- 2 liters of whole milk;
- 1 teaspoon sea salt
- 100 ml rice or white vinegar.
Preparation
Pour the milk into a deep saucepan and place over medium heat. Add salt and stir to dissolve completely.
When the milk starts to boil, stir it again and pour in the vinegar. Using a wooden spatula, carefully move the formed clumps towards the center to make room for new ones.
Bring the mixture to a boil, remove the pan from the heat and leave it covered for 15 minutes. Line a large colander or strainer with 2-3 layers of cheesecloth. Place it in a deep container so that the colander or strainer does not touch the bottom.
Gently transfer the curdled milk to the cheesecloth and leave to rest for another 15 minutes. Gather the edges of the cheesecloth on top and squeeze out the excess liquid slightly. Store ready-made ricotta in the refrigerator for no longer than two days.
10 recipes with cottage cheese for every taste →
3. Ricotta made from milk, cream and sour cream
This recipe is simple but not quick. But the ricotta turns out to be incredibly tender and airy.
Ingredients
- 1 liter whole milk;
- 400 g cream, 20% fat;
- 200 g sour cream 20% fat.
Preparation
Remove the ingredients from the refrigerator ahead of time so they don't get too cold. Pour milk and cream into a saucepan, add sour cream and mix thoroughly.
Close the lid and leave at room temperature for 6 hours or a little longer. A thick curdled milk should form in the pan.
Put it on low heat and heat it up. In no case do not stir the mass and do not bring to a boil. To make it evenly warm, make a cruciform incision on the top of the clot. If the saucepan is very hot to the touch, it is time to remove it from the stove.
Cover the pot with a lid and let it sit at room temperature for 12 hours.
Then place a colander in a deep container and cover it with gauze folded in 4 layers. Transfer the contents of the pot there.
Tie the gauze on top with a knot and hang over the container. Leave it on for a few hours to let the whey glass off the ricotta glass. Store cheese in the refrigerator for no longer than five days.
How to make homemade cream cheese →
4. Ricotta from milk and kefir
This recipe uses lemon juice to curdle the milk instantly.
Ingredients
- 1 liter whole milk;
- ½ teaspoon salt;
- 150 ml of fatty kefir;
- 3 tablespoons lemon juice.
Preparation
Pour milk into a saucepan and heat, but do not boil. Add salt, kefir and lemon juice and stir. The whey will begin to separate almost immediately.
Remove the pan from heat, cover and let sit for 30 minutes. Place a colander in a deep container and cover it with gauze folded in 4 layers. Transfer the curdled milk to it.
Twist the edges of the cheesecloth and let the ricotta sit for a few hours. If you want to make the cheese drier, hang the cheesecloth over the container. Store ricotta in the refrigerator for no longer than five days.
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