Ricotta Cheese – Recipe
Description
Ricotta cheese is similar to Indian paneer and the Romanian cheese urda. Ricotta is a culinary carte blanche. It can be salty or sweet. For example, ricotta is a key ingredient in La Pastiera, a typical Easter tart from Naples.
Ingredients
Instructions
-
Heat milk.
In a heavy pot, heat milk and cream to 180'F . -
Remove from heat and add lemon juice.
When the mixture reaches temperature, remove from heat and add lemon juice, salt, and vinegar. -
Gently stir.
Gently stir a few times to combine. Allow it to sit undisturbed for 10-15 minutes. -
Place a colander over a large containe.
Place a colander lined with cheesecloth over a large container. -
Pour the milk mixture.
Slowly pour the milk mixture into the colander. -
Gather the cheesecloth around the ricotta.
Gather the cheesecloth around the ricotta and tie it with kitchen twine.
-
Let it drip for about 1 hour.
Hang from your faucet and let it drip for about 1 hour, gently squeezing excess moisture every 15 minutes or so. -
Store in a glass container.
Store in a glass container for up to three days. Makes about 2 cups.
Servings 4
- Amount Per Serving
- Calories 502kcal
- % Daily Value *
- Total Fat 37g57%
- Saturated Fat 22g111%
- Cholesterol 128mg43%
- Sodium 808mg34%
- Potassium 705mg21%
- Total Carbohydrate 26g9%
- Sugars 24g
- Protein 16g32%
- Vitamin A 1640 IU
- Vitamin C 14.4 mg
- Calcium 580 mg
- Iron 0.3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You will definitely need a thermometer for this. If you don't have one you can use an instant read thermometer and dip it into the liquid every now and then. Now, here's a kitchen hack for you: If you don't have a candy thermometer, take a small office binder clip (not a paper clip) and place the rod of an instant read thermometer along one arm of the clip. Using a bread tie, tie the rod of the thermometer to the clip arm. Attach to the side of the pan! Voila!!!! Make sure that the tip of the thermometer rod never touches the bottom of the pan or your reading will be inaccurate.
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