Ricotta: recipe. How to make ricotta at home?

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2019-03-06 11:00:26

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Ricotta! This Italian cheese made from fresh sheep's or cow's milk often confused with cottage cheese. Indeed, at a cursory glance it is possible to detect its similarity to the more familiar to us dairy product, both in appearance and texture. However, at least once you try ricotta, you will understand the uniqueness of its taste, and rate it highly. It belongs to the category of fresh cheeses with soft and smooth texture and a bit bland, but very soft. However, this largely depends on the varieties of ricotta. Its most popular form used for cooking a variety of desserts, salads, and as toppings for pizza and pasta. Like the cheese, most of the dishes with him is of Italian origin. And this country knows a lot about good food! Next, we take a closer look at what features has the ricotta, the recipe of its preparation and use.

ricotta recipe

Ricotta and cottage cheese: what's the difference?

The Word "Ricotta" (ital. ri-cotta) translates as "digested". Since production can trace its essential difference from the usual cheese. The latter is obtained by heating milk to which rennet is added, causing it to coagulate, and precipitate falls casein. The cooking process ends. However, to get the cheese, the precipitate is again heated and is linked to an enzyme. The resulting top layer will be called ricotta.

Varieties

It Should be noted that the cooking process depends on the specific variety of cheese. Homemade ricotta is prepared as described above and the result is very delicate in consistency and flavor. This Ricotta fresca. It is the basis of many Italian desserts, salads and light fillings for other dishes. However, there are other types, for example, Ricotta salata with a salty taste and substitute in some recipes the grated Parmesan. Or Ricotta affumicata - smoked cheese, which can be as a starter or used as a component in grated form. As well as many others. They are all good, but we are interested in the classic version of cheese "ricotta". The recipe of its preparation will be described in detail in this article.

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ricotta cheese at home

Cooking at home: what ingredients are needed?

Despite the high cost mentioned cheese in local shops, the ingredients are more than affordable in price and availability. The main components a bit, but the main one is the milk. Can be used both skim and whole. The latter is preferable (even better if you can get to the village), as the taste of the finished product will turn out creamy and very tender. What additional ingredients are needed for cheese "ricotta"? The recipe is for four liters of milk will require:

  • Small salt - teaspoon;
  • Sugar two big pinches;
  • Fresh lemon juice - half Cup (you can substitute white vinegar, but not necessary).

As already mentioned, is preparing a true ricotta from the whey. Therefore, in the first stage we had a "side" product in the form of cheese, which you're sure to find the application. And already on the second stage will prepare the planned meal. Often cheese "ricotta" at home is nothing like cottage cheese. Most Housewives are staying at the initial result and formed by heating the precipitate called Italian cheese. But we are not looking for easy ways and we will do everything according to the rules.

homemade ricotta

Stage one: obtaining a serum

Pour the Milk into a saucepan with a thick bottom and heat to about 90 degrees over very low heat. Then add half of the lemon juice and salt and sugar. Stir thoroughly. After a couple of seconds you should find that the milk coagulates on its surface to form flakes. After this the pan from the heat, remove, cover with gauze and give the contents to cool. Then filter the curd residue and wait until the serum is fully drained. The resulting curd put into the fridge - it can be used for any baking or to eat with fruit and berries.

Second step: preparation of ricotta

The serum is Cooled again heated to 38-40 degrees. In this way it should not be. Then remove from the heat and allow to steep for an hour. Again put it on the stove and bring it already to a temperature of 90-93 degrees, the tracking, so that the liquid does not boil. While stirring, pour in the second half of the lemon juice. Continue to heat the mixture on low heat for 5 minutes, then remove and let cool. After that, the pan needs to be put in the fridge for quite a long time - up to 10 hours. If you do it in the evening, in the morning you can already get and drain using a colander and a triple layer of cheesecloth. Write for full pumping for a few hours. Here and ready homemade ricotta. This recipe is slightly more complicated, as you have to do double work to get the serum to make her cheese. However, you can simplify your task of buying ready made base, for example, on the market at traders village products. Often, in addition to homemade sour cream, milk, sour milk and other things, they offerbuyers the serum remaining after making cottage cheese. Here it is-what we need!

ricotta cheese recipes

Ricotta in cooking: use cases

The Resulting cheese a little sunflower, place in a container and store in the refrigerator to enhance texture. You now have almost real ricotta cheese. The recipes in which it can be used are many and varied. Primarily, this Italian desserts. As a rule, they are ricotta mixed with other creamy cheeses or just heavy cream whipped until airy and creamy. This Foundation blends perfectly with berries, a light sponge cake or various fruit purees. In addition, the sliced ricotta can be added to fresh vegetable salads (replacing, for example, salty feta), pasta sauces (cream, mushroom, etc.) or use as a filling for thin Italian pizza combined with tomatoes and fresh lush greenery.

ricotta cheese recipes

Cook with benefits!

If cooking some meals you need ricotta recipes you can easily implement, making it on their own. This will be a winner - save money on expensive store-bought product, get absolutely natural and fresh home-made cheese, and in addition - the curd which is formed in the first stage of manufacture. Success in the culinary field!


Article in other languages:

BE: https://tostpost.com/be/ezha-napo/30344-rikotta-recept-prygatavannya-yak-zrab-c-rikottu-hatn-h-umovah.html

DE: https://tostpost.com/de/essen-und-trinken/29998-ricotta-das-rezept-der-vorbereitung-wie-man-ricotta-zu-hause.html

ES: https://tostpost.com/es/alimentos-y-bebidas/29886-de-ricota-la-receta-de-la-preparaci-n-como-hacer-queso-en-casa.html

KK: https://tostpost.com/kk/azy--t-l-k-zh-ne-susyndar/30661-rikotta-recept-dayyndau-alay-rikottu-y-zha-dayynda.html

PL: https://tostpost.com/pl/jedzenie-i-picie/31701-ricotta-przepis-gotowania-jak-zrobi-rikottu-w-domowych-warunkach.html

PT: https://tostpost.com/pt/refei-es-e-bebidas/31455-ricota-receita-culin-ria-como-fazer-rikottu-em-casa.html

TR: https://tostpost.com/tr/yiyecek-ve-i-ecek/27590-ricotta-yemek-tarifi-nas-l-rikottu-evde.html

UK: https://tostpost.com/uk/zha-napo/30890-r-kotta-recept-prigotuvannya-yak-zrobiti-r-kottu-v-domashn-h-umovah.html






Alin Trodden - author of the article, editor
"Hi, I'm Alin Trodden. I write texts, read books, and look for impressions. And I'm not bad at telling you about it. I am always happy to participate in interesting projects."

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