John Myers
Ricotta – Make Cheese Yourself
The perfect ricotta – make cheese yourself recipe with a picture and simple step-by-step instructions.
Utils
- 150 g Sour cream
- 1 tsp Sea-Salt
- 0,5 Pc. Lemon
- Pot stainless steel
- Fine mesh sieve or clean cloth
- Vessel to drain
- Thermometer
- It is quite simple to manufacture. The milk must not be long-life milk. I use organic milk. If it can’t be homogenized, but I don’t always get it. Take some of the milk to lure the sour cream to a creamy consistency (creme fraiche is also possible, sour cream is not available everywhere!). Squeeze half a lemon and, if necessary, filter it through a hair sieve so that there are no fruit components in the juice. You can also use apple cider vinegar as an alternative – I also use organic quality here. You can also use citric acid, 1-2 teaspoons should be enough. But I have no experience with it (I make the cheese myself because I want it to be as natural as possible, citric acid somehow doesn’t fit as an artificial product.).
- The milk is heated to 75 – 85 ° C in the pan. Check the temperature with the thermometer. Just before reaching the temperature, add the sour cream. This leads to a brief drop in temperature. After reaching at least 75 ° C, add the lemon and stir well. Usually the milk flakes out right away. Fat and whey separate. If it doesn’t do that, add a little lemon again. Add the salt.
- Turn off the stove. Put the lid on the pot and let it stand for 15 minutes. Then pour the contents of the pot through the fine-mesh sieve. You can also use a tea towel that you have washed out beforehand (because of detergent residues). Let it drain for 3 – 4 hours. I usually put it in the fridge overnight.
- The cheese can then be stored in a sealable bowl in the refrigerator for up to a week. It is used for pasta dishes or for desserts. The whey can be fed to cats, drink it yourself, make mixed drinks or use it to bake bread.
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