How to cook ricotta

You need
  • Pasteurized Milk — 1 L,
  • Cream 20 -30% – 300 ml,
  • Lemon — ½ pcs.
  • ,

  • Salt — ½ tsp
  • Instructions

    In the pan mix cream and milk, add salt. On very small heating, bring the composition to boiling. Sometimes, in the process of heating the mixture, stir it.


    At the moment of boiling milk and cream, pour the juice of half the lemon into the pan. Stir things up nicely.


    After 1-2 minutes after the introduction of lemon juice curled milk, remove the pan from the heat. Immediately cover the dishes with a dense towel, leave to cool.


    In a colander, lay the gauze rolled into two layers. Noise remove the curd mass that formed on top of the serum and put it on gauze. Allow the ricotta to rest, let the excess liquid come off. This procedure should not take more than an hour, otherwise the milk product will be dry.


    Wrap the gauze around the ricotta, squeeze the mass lightly. Put the product into a convenient container, remove it in the refrigerator. You can store the ricotta prepared independently in the refrigerator for two days.

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