Fresh homemade ricotta is a great replacement for many dishes. So, in the cheese you can add salt, pepper, oregano, a little zest and spread on toasted crostini. Such a ricotta is suitable and for desserts, for example, in the form of a gentle filling of crispy cannoli. To get a denser consistency, just give the cheese to drain longer. Also, before use, you can put on several hours in the refrigerator for freezing. Buying the ingredients do not take ultra-pasteurized milk: it may not curl up or it will take more time and кислоты. 
AT ремя: 45 мин. Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 tbsp. whole milk
- 2 tbsp. fat cream
- 1 tsp coarse salt
- 3 tbsp. l good white wine vinegar
Recipes with similar ingredients: milk, cream, wine vinegar, cheese ricotta
Recipe preparation:
- Place a large sieve over a deep bowl and line it 2 layers of gauze moistened with water.
- Pour milk and cream into a stainless steel pan or enameled. Stir in the salt. Bring to a boil over medium heat, stirring occasionally. Turn off the heat and mix the vinegar. Give stand the mixture for 1 minute until it coagulates. She will be split into a thick part (curdled) and liquid (serum).
- Pour the mixture into a sieve lined with gauze and leave on room temperature for separation of serum for 20–25 min., periodically draining the liquid from the bowl. The longer the mass will be to drain, the denser the ricotta will turn out. Some people like more thick, but someone prefers it to stay enough wet.
- Transfer the ricotta into a bowl, removing the cheesecloth and all the glass serum. Use immediately or wrap in foil and freeze. Ricotta can be stored in the refrigerator for 4–5 days. Exit: 450 gr.
