Knowing how to cook young unripe ricotta cheese, you can open for yourself a huge number of new recipes of Italian cuisine, in which this cheese is often used. Make it your own hands are much more exciting than buying ready-made, and the result is still more delicious. Important: ultra-pasteurized milk is not suitable for preparations, because it will not be curved in the way нужно.By делиться с друзьями: 
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:
- 6.5 tbsp. whole milk
- 1.5 tbsp. fat cream
- 1 tbsp. l fresh lemon juice
- 2.5 tbsp. l vinegar
Recipes with similar ingredients: milk, cream, lemon juice, cheese ricotta
Recipe preparation:
- Line a large sieve with 2 layers of gauze or paper towels and set over a deep bowl.
- Over medium heat, stirring occasionally, bring milk and cream with 1 tsp salt to a slow boil. Use for this a large pot whose coating will not react with acid. Add lemon juice, vinegar and cook, stirring, until mixture curl up (approximately 1 min.).
- Pour the mixture into a prepared sieve and allow to drain over at least 5 minutes (up to half an hour for a denser cheese). Поpour accumulating liquid from a bowl as needed (serum). Store the finished cheese in an airtight container in refrigerator no longer than 4 days. Exit: 2 tbsp.
