Make ricotta yourself: ingredients and utensils
Ricotta is a cream cheese made from sheep’s and cow’s milk. A little whey is added to the milk during production. The whey acid and the maturing process at a temperature of 90 degrees Celsius create a creamy cheese from the mass. If you want to make ricotta yourself, you need the following utensils and ingredients:
- Ingredients: 2.1 liters of fresh milk, whole milk or highly heated milk, 4 tablespoons of lemon juice, 1 teaspoon of salt, 300 milliliters of cream
- Kitchen utensils: cheesecloth, kitchen thermometer, slotted spoon, strainer, or cheese mold
Make ricotta yourself: Instructions for at home
Attention: If you want to make ricotta yourself at home, you should not use ultra-high temperature milk. In this case, the recipe would not work. Only use highly heated milk, whole milk, or fresh milk for this.
- Put all the ingredients except the lemon juice in a saucepan. Heat everything on slow heat. The liquid should not boil under any circumstances.
- Once the milk has reached a temperature of 80 degrees Celsius, add the lemon juice and stir well. Always check the temperature with the kitchen thermometer.
- Stir everything until the mass has reached a temperature of about 90 degrees Celsius. Coarse pieces of cheese should already have formed. Continue to stir gently so that the resulting pieces do not fall apart.
- Then take the pot off the stove and let the mixture cool for ten minutes. Place a colander in a bowl and cover with a cheesecloth or cheesecloth.
- Take the cheese mixture out of the pot with a ladle and fill it into the sieve. Then let the homemade ricotta drain for 60 minutes.
- Then put the ricotta in a can and seal it airtight. The cheese can be stored in this form in the refrigerator for a week.
- Tip: If you like particularly soft ricotta, only let your fresh cheese drain for 30 minutes and then process it further.