Ricotta

The ricotta is an Italian cheese made by cooking the whey (liquid byproduct of the cheese production), by cooking it at an high temperature (80-90°C), hence the name “ricotta”, which means “cooked again”. Even though it’s typically made from the whey, you can make it directly from the milk as well.

Ingredients

Directions

Preparation

Pour the milk (and/or whey) and the salt into a pot, stir it well, and heat it up to 80°C. Once the temperature has been reached, add the citric acid (or lemon juice) and stir well. You should already see the citric acid react with the milk/whey. Heat it up to 90°C Pour the ricotta in the cheesecloth and let the whey drip. Move the ricotta into the cheese recipient. Store in the fridge.

See related:
basic · italian · cheesefare