Introduction: Italian Ricotta - From Milk or From Whey
Ricotta - great Italian cheese which can be made at home in just 5 minutes.
Ricotta can be created from whey or from milk. In fact, those who are making cheese will have a lot of whey. Ricotta is great way to utilize it. Of course ricotta can be made from normal milk from shop.
What is needed ?
Step 1: Prepare the Whey/milk
First You need to heat the whey/milk to about 90 Celcius degrees (194 Faranheit).
Remember to not overheat/burn the milk because taste of the ricotta will be disgusting.
Step 2: Conjuring Up Ricotta From Milk
The milk have to be sour and the best for that is normal vinegar.
Take 1/2 cup of vinegar and pour it to the milk. Mix it good with the spoon and then wait few minutes.
Step 3: Draining
Take colander or sieve and put clean cloth in it. Pour milk.
Now You have ricotta but it is very wet and loose. You need to drain it a little bit more. Close the cloth (as on video attached to this instructable) and put a big cup/pot with water on it. Leave whole for a while.
After few minutes remove ricotta from the sieve.
Step 4: Variations
Great, You have Your ricotta. You can enjoy it now.
Although I recommend to do some experiments.
- You can add some sour cream to the cheese. It will be more ;juicy' then.
- You can also add some spices to ricotta. For example basil or Herbes de Provance.
- You can add sugar or
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