Ricotta cheese
6 servings
60 minutes
Ricotta is a soft and airy Italian cheese with ancient origins. The name comes from the Latin 'recotta', meaning 're-cooked', as it is made by heating whey. It has a sweet, creamy flavor with a slight tang and pairs perfectly with desserts as well as pasta, vegetables, or fresh bread. The secret to its texture lies in the gentle curdling of milk with lemon juice that forms light curds. After straining, the cheese achieves its signature silky consistency. Ricotta is widely used in Italian cuisine for making lasagna, cannoli, cheesecakes, and even fluffy appetizers. It can be served as a standalone dish drizzled with honey and nuts or added to pasta for a creamy tenderness.
1
Heat the milk, but do not boil!
- Whole milk: 2 l
2
With constant stirring, add salt and sugar.
- Salt: 0.5 teaspoon
- Sugar: pinch
3
Add fresh lemon juice to hot milk.
- Lemon juice: 50 ml
4
In a few seconds, white flakes will appear and the serum will separate.
5
Remove from heat, cover with a lid, and let it sit for 30 minutes or until completely cool (if you continue to heat or boil, the ricotta will become rubbery).
6
Then strain through cheesecloth and let the liquid drain (the longer the liquid drains, the firmer the cheese will be).
