Composition / ingredients
Step-by-step cooking
Step 1:
How to make ricotta cheese at home? Prepare the products. Milk is better to take whole, homemade, it will make the most delicious cheese. If it is not possible to buy village milk, then take store-bought, but not ultra-pasteurized, but the most common, with a short shelf life. Fat content is better to choose more. This will have little effect on the caloric content of the cheese, but yes, on the taste. I cooked two-thirds of the portion.
Step 2:
Squeeze the juice out of the lemons. This amount will be obtained from the average two lemons. To make more juice come out, and to make it work out better, roll the lemons on the table, actively pressing them.
Step 3:
Take a saucepan of a suitable size and pour milk into it. Put the milk to heat on a small fire. If you have a cooking thermometer, then monitor the temperature of the heating milk with it. If not, then focus on the milk itself. Milk should be heated to a temperature of 93 ° C. By all indications, the milk is ready to boil, steam is coming over it.
Step 4:
As soon as the milk reaches the desired temperature, turn off the fire. If you want salted ricotta, then add salt. Then pour lemon juice into the milk. Mix gently. The milk will immediately curdle and go in flakes. Leave it on for 10 minutes.
Step 5:
After the time has elapsed, the milk should be clearly divided into curd mass and yellow whey. If suddenly this does not happen, then add a little more lemon juice.
Step 6:
Line the colander with gauze folded in several layers. Put a bowl or saucepan under it. Using a slotted spoon, put the resulting clots from the pan into a colander. This will prevent the serum from splashing.
Step 7:
Drain the remaining whey through a colander.
Step 8:
Leave the ricotta in a colander to drain the excess whey. The drain time depends on what kind of product you want to get in the end. More tender — keep the cheese for 10 minutes, drier — keep more. If your ricotta seems a little dry to you, then it can be diluted with a small amount of serum. Store the finished ricotta in the refrigerator in an airtight container for no more than three days. Enjoy your meal!
I have cooked ricotta more than once according to this recipe. It turns out to be very tender, with a slight lemon flavor. It's still not cottage cheese, it has a different structure and taste.
Do not pour out the remaining serum, you can make some more ricotta from it. To do this, repeat all the steps with heating, adding juice and further throwing the clots into a colander.
About 500 grams of finished cheese is obtained from this amount of products.
How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Lemon juice - 16 kcal/100g
