Jieun Ricotta sorangan: Ieu Éta Gampang

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.

1. Put all the ingredients except the lemon juice in a saucepan. Heat everything on slow heat. The liquid should not boil under any circumstances.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Tip: If you like particularly soft ricotta, only let your fresh cheese drain for 30 minutes and then process it further.