Milk, cream, lemon and half an hour of your time is all that you need will be needed to make fresh and tender homemade ricotta. Ricotta is usually made with whey – a byproduct of cheese making. This Italian cheese is added to pastries, served with pancakes, mixed with pasta or just spread for bread. It has a rich, but mild and grainy taste. consistency.
The author of the recipe is Mario Batali, a chef, culinary writer, restaurateur.
Time: В рецептахvolumetric 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:
- 1000 ml. whole milk
- 1 tbsp. fat cream
- Zest and juice of 4 lemons
- 1/2 tsp salt
- 1/2 tsp Sahara
Recipes with similar ingredients: milk, cream, lemon, sugar
Recipe preparation:
- In a two-liter pan with a chemically non-reactive coating for food, bring milk and cream to a boil and immediately remove from fire. Add juice, zest, salt and sugar, mix well and give stand for 20 minutes. Cover the conical sieve with gauze and strain slightly warm mixture, allowing the whey to drain. Let stand at room temperature for 2 hours and lightly compress to the mass acquired a conical shape. Put on a plate and cover parchment paper. It is advisable to eat on the same day, or keep in the refrigerator for several days.
