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30 lines
1.0 KiB
Markdown
30 lines
1.0 KiB
Markdown
2 years ago
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---
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title: "Ricotta"
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date: 2022-04-16
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tags: ['basic', 'italian','cheesefare']
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author: "SuperDuperDeou"
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---
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The ricotta is an Italian cheese made by cooking the whey (liquid byproduct of the cheese production), by cooking it at an high temperature (80-90°C), hence the name "ricotta", which means "cooked again". Even though it's typically made from the whey, you can make it directly from the milk as well.
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## Ingredients
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- thermometer
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- 1 cheesecloth
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- 1 cheese recipient
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- 2l of whey
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- 500ml of milk (or if not using whey, 2l of milk)
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- 10g of table salt
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- 6g of citric acid (contained in 130ml of lemon juice)
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## Directions
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### Preparation
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Pour the milk (and/or whey) and the salt into a pot, stir it well, and heat it up to 80°C.
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Once the temperature has been reached, add the citric acid (or lemon juice) and stir well. You should already see the citric acid react with the milk/whey.
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Heat it up to 90°C
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Pour the ricotta in the cheesecloth and let the whey drip.
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Move the ricotta into the cheese recipient.
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Store in the fridge.
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