Homemade Ricotta by RitaAmordicucina.
It is a very commonly used product in Italian cuisine and can be made with cow, goat, buffalo, or sheep milk.
The latter is preferred in Sicilian pastries for making cannoli or cassatas.
Making ricotta at home is easy and quick. In reality, the product that results from this preparation would be called curd.
Real ricotta is made with milk whey that is re-cooked.
My version is very similar to ricotta and also very good, usable in both sweet and savory dishes or simply on a slice of bread. Suitable for all low-calorie diets, and in the nutrition of children and the elderly, as well as people of all ages.
These recipes are for you:
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 241.50 (Kcal)
- Carbohydrates 18.75 (g) of which sugars 18.75 (g)
- Proteins 12.41 (g)
- Fat 13.50 (g) of which saturated 8.51 (g)of which unsaturated 4.92 (g)
- Fibers 0.00 (g)
- Sodium 478.49 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 6 1/3 cups cow's milk, pasteurized, whole (alternatively sheep or goat milk)
- 1 lemon juice
- Half teaspoon salt
Tools
what we need to prepare
- Pot
- ricotta mold
- Strainer
Preparation
Homemade Ricotta
Squeeze a lemon and get at least 60 grams (about 2 oz) of well-filtered juice.
Put the milk on the heat with a small pinch of salt.
It should reach 194°F.
When the milk reaches 194°F, remove it from the heat and pour the juice into the pot.
Stir for a few seconds with a whisk.
and cover with a lid.
Meanwhile, prepare the ricotta mold.
After 10 minutes, break the curd that has formed with a wooden spoon or whisk.
Wait a few minutes, then start pouring a ladle of curd into a strainer.
Let the curd drain a bit, and transfer it into a ricotta mold until complete.
Once filled, let it drain a little more, and leave it to cool at room temperature.
Then transfer it to the fridge for at least 1 hour, and it will be ready to be consumed.
Here is the Homemade Ricotta by RitaAmordicucina, ready to enjoy.
Storage
Homemade Ricotta by RitaAmordicucina can be stored in the fridge for up to 3 days.
