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Ricotta is a popular ingredient in many Italian recipes and desserts, and this fresh cheese is excellent by itself to complement your breakfast or as a simple dessert. Enjoy it just adding a little bit of sugar, honey, or syrup or add some coffee or jam.
Pietro Mascioni
2 quarts (2 liters approximately) whole milk
2/3 cup (160 cc) whole milk yogurt
After the lumps begin forming, keep the saucepan on the heat 4–5 minutes longer to allow the cheese to fully coagulate.
Ricotta is a white, moist, fresh, soft cheese with a slightly sweet flavor.
The word Ricotta means “cooked again.” In fact, this cheese is made by reheating the whey from another cheese, such as pecorino (romano sheep cheese). The whey, drained off while making other cheeses, is reheated, then skimmed and placed in wicker baskets to drain.
Technically, ricotta is not actually a cheese, but rather a cheese by-
It is often difficult to find tasty ricotta in grocery stores, so we decided to take action and make it ourselves. I put on my cheese making gear (do you like my cow apron?)... and went to work. Here is the recipe to make ricotta yourself.
Basics >> Home Made Ricotta Cheese
INGREDIENTS
PREPARATION
