Not everyone thinks that ricotta can be made by yourself. Allegedly, real ricotta is produced only from the whey left over from the preparation of Mazzarella. Moreover, it can only be produced in Calabria, and even by virgins. Let's leave the doubters with their opinion, the rest can try it out.
It is necessary
- Pasteurized milk - 1 l,
- Cream 20-30% - 300 ml,
- Lemon - ½ pc.,
- Salt - ½ tsp
Instructions
Step 1
In a saucepan, combine cream and milk, add salt. On very low heat, bring the composition to a boil. Stir occasionally while heating the mixture.
Step 2
At the moment of boiling milk and cream, pour the juice of half a lemon into a saucepan. Stir everything well.
Step 3
After 1-2 minutes after the introduction of lemon juice curdled milk, remove the pan from heat. Immediately cover the dishes with a thick towel, leave to cool.
Step 4
Place the cheesecloth folded in two layers in a colander. Use a slotted spoon to remove the curdled mass that has formed on top of the whey and transfer it to cheesecloth. Let the ricotta settle, let the excess liquid drain. This procedure should not take more than an hour, otherwise the dairy product will turn out to be dry.
Step 5
Wrap cheesecloth around the ricotta, squeeze the mixture lightly. Transfer the product to a convenient container, put it in the refrigerator. You can store ricotta cooked on your own in the refrigerator for two days.
