RICOTTA CHEESE
That's right, you can make your very own ricotta cheese at home to enjoy on its own or use in your favorite Italian recipes! Store the ricotta in a covered airtight container in the fridge for 1 to 2 weeks.
Provided by ChefJackie
Categories World Cuisine Recipes European Italian
Time 50m
Yield 16
Number Of Ingredients 5
Steps:
- Combine water and citric acid in a small bowl; mix until dissolved.
- Pour milk into a large pot set over medium heat. Heat milk, stirring occasionally, until it registers 185 degrees F (85 degrees C) on an instant-read thermometer. Do not boil and stir often to prevent scorching. Stir in citric acid. Keep stirring until curds form.
- Scoop curds into a sieve lined with several layers of cheesecloth using a slotted spoon. Fold the edges of the cheesecloth over the curds and let drain over a bowl at room temperature, 20 to 30 minutes.
- Remove the cheese from the cheesecloth and cream and salt. Stir well to combine. Serve right away as-is or use in your favorite recipe.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 11.2 g, Cholesterol 26.9 mg, Fat 8.6 g, Protein 7.9 g, SaturatedFat 5 g, Sodium 389.1 mg, Sugar 11 g
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