4 ricotta recipe that tastes better shopping

1. Classical ricotta whey

Real ricotta made from the whey that remains after the preparation of cheese. Ideally - mozzarella. In addition, you definitely need a cooking thermometer.

Ingredients

• 5 l of serum.

preparation

Cover container with serum clean towel and leave at room temperature for 12 hours or at night.

Transfer the serum into a pan, put over high heat and heat to 80 ° C. Then elevate the temperature to 90 ° C, but already at low heat, stirring periodically. In a saucepan appear curd clots. Make sure that the mass does not boil.

Put into a large capacity colander and Cover the gauze, folded in several layers. Carefully pour the contents of the pan to.

Leave ricotta about 1-2 hours to her glass with excess whey. If you want to make cheese drier, tie a knot on top of the cheesecloth and hang for a few hours.

Store the finished product in the refrigerator for no longer than three days.

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2. Ricotta is made from milk from Jamie Oliver

The technology from the famous chef recalls the cooking process

cottage cheese. For the coagulation of milk Oliver uses vinegar.

Ingredients

• 2 liters of whole milk;
• 1 teaspoon sea salt;
• 100 ml of white vinegar or rice.

preparation

Pour the milk into a deep saucepan and place over medium heat. Add salt and stir until it is completely dissolved.

When the milk starts to boil, stir it again and pour vinegar. Wooden spatula gently slide the formed clots to the center to make room for new ones.

Bring the weight up to the boil, remove the pan from the heat and leave the lid on for 15 minutes. Cover the large colander or sieve gauze folded in 2-3 layers. Place it in a deep container, so that the colander or sieve does not touch the bottom.

Gently Put on the gauze clots of coagulated milk and leave for another 15 minutes. Gather the top edge of cheesecloth and gently squeeze out the excess liquid. Keep ready ricotta in the refrigerator no longer than two days.

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3. Ricotta from milk, cream and sour cream

This recipe is simple, but not fast. But it turns ricotta incredibly soft and airy.

Ingredients

• 1 l of whole milk;
• 400 g of cream, 20% fat;
• 200 g of cream, 20% fat.

preparation

Beforehand, remove the ingredients from the refrigeratorSo they were not too cold. Pour into a saucepan with milk and cream, add the sour cream and mix thoroughly.

Cover and leave at room temperature for 6 hours or a little longer. The pan must be formed thick yogurt.

Put it on the minimum fire and heat. In no case do not interfere with the mass and bring to boil. So it heated uniformly, do a bunch on top of the cross-shaped incision. If the pan is very hot to the touch, it's time to remove it from the stove.

Cover the pan cover and leave at room temperature for 12 hours.

Then place in a deep container and strainer Cover the gauze folded in 4 layers. Transfer to the contents of the pan.

Tie a knot on top of the cheesecloth and hang over capacity. Leave for a few hours to a glass of ricotta whey. Keep the cheese in the refrigerator no longer than five days.

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4. Ricotta from milk and yogurt

This recipe uses lemon juice that instantly allows milk curdle.

Ingredients

• 1 l of whole milk;
• ½ teaspoon salt;
• 150 ml fatty kefir;
• 3 tablespoons lemon juice.

preparation

Pour the milk into a saucepan and heat, but do not boil. Add salt, yogurt and lemon juice and stir. Almost immediately begin to separate serum.

Remove the pan from the heat, cover and leave for 30 minutes. Place in a colander and a deep tank Cover the gauze, folded into 4 layers. Transfer to clots of coagulated milk.

Twist the edges of the gauze and leave for a few hours the ricotta. If you want to make cheese drier, hang the gauze over capacity. Keep the ricotta in the refrigerator no longer than five days.

see also

• Benefits and harms of cheese: how to have fun and keep health →
• How and how much to store milk and dairy products →
• 10 best recipes lasagna: from classics to experiment →