Proving it's easy to make ricotta at home, this recipe starts with hot milk and yogurt, to which rennet is added. Left to curdle for an hour, the curds are lifted out and drained. The resulting cheese keeps in the refrigerator for a few days. Consider spreading it on toasted crostini; top it with toasted pistachios, drizzles of balsamic vinegar and honey and some freshly cracked black pepper.
- milk (3 lt.)
- 1 teaspoon yogurt
- 1/2 cube milk
- 0.3 milliliters rennet
- 1 salt (level tsp.)
- Bring the milk to 37C.
- Add the cube of milk starter culture or 1 teaspoon of yogurt to the warm milk and stir well.
- Cover with the lid and wait 20 minutes, check the temperature and, if necessary, bring the milk back to a temperature of 37C.
- Add the rennet dissolved in some water (non-chlorinated, if possible).
- Add the salt and stir well.
- Replace the lid, wrap the pot in a blanket and wait approximately one hour for it to curdle.
- Break through the curdle, with a wooden spoon, to the size of hazelnuts and let it rest for approximately 30 minutes.
- Use a slotted spoon to spoon out the curd into cheese forms and let them drain in the sink for an hour.
- Transfer to a dish, cover with plastic wrap and refrigerate.
- The cheese will keep for a few days, just be sure to eliminate the water on the plate as it forms. Do not forget to keep the natural milk starter culture for the next time you make homemade cheese.
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.