Can be stored cold for up to one week.
With just 4 ingredients you can make a delicious fresh homemade ricotta cheese.
Use it on your pasta, as a ravioli filling or as the traditional cannoli fill. Even delicious as a cheese spread on a toast bread or bisquit.
2 l whole milk (not UHT)
½ l cream
½ tsp salt
5 tbsp white wine vinegar or lemon juice or ½ tsp citric acid
Warm milk, cream and salt to 90C.
Take of the heat and add the acid
Let it rest undisturbed for 10 min - then strain through a cheese cloth.
After 10 to 30 min the cheese is ready
- 10 min gives very soft ricotta
- 30 min gives harder ricotta
- 60 min for making
salat cheese (place it under weight and refrigerate overnight).