Italian ricotta cheese from cow’s, goat’s, sheep’s serum milk or buffalo milk has a creamy texture and sweetish smack. Ricotta is an ingredient in many popular desserts, pastries, sauces for pasta and other dishes. At home, you can also to cook this gentle, soft cheese, following a simple рецепту. 
Time: 25 мин. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. fat cream
- 3 tbsp. whole milk
- 1.5 tbsp. yogurt
Recipes with similar ingredients: ricotta cheese, milk, cream, yogurt
Recipe preparation:
- In a medium-sized saucepan, bring the cream and milk to a boil and yogurt over medium heat. Simmer a few. minutes until flakes appear on the surface. Turn off the fire and give stand the milk and cool slightly on the stove for 15-20 minutes.
- Line the sieve with several layers of gauze. Build a ladle curled flakes from the surface and put in a sieve. Drain liquid from the pan through these flakes (if you tilt the pan, particles will float to the walls, so they must be scooped up), while fluid will trap particles from gauze. Liquid is milk serum, it is very useful, and you can not pour it.
- Cheese in gauze, refrigerate for 3 hours to express liquid and allow ricotta to slightly condense. Use ricotta over discretion. Exit: 240 gr. Classic recipes with ricotta:
- Ricotta with Berries and Balsamic Sauce
- Cannoli rolls with ricotta and chocolate
- Ricotta Cheese Cake with Almonds
- Frittata with ricotta and tomato salad
