Estimated reading time: 3 minutes
Ricotta, who doesn't know it? But did you know that this cheese is actually not cheese at all? I explain it in this blog. In addition, I show that making ricotta yourself is very easy! The process is super simple and the result is very tasty. We are going to work with homemade Italian ricotta. With a ricotta recipe like this you can go in many directions, after you have made it you can make many other recipes with it.
What is it?
Ricotta is a by-product. In the past, after making cheese, people had left over whey (the liquid that is created during cheese preparation by curdling the milk after adding rennet) and they didn't know what to do with it. They boiled this again and this created a lumpy substance, ricotta! The word ricotta therefore also means 'cooked again'.
It is also very easy to make yourself. However, this ricotta recipe is not made from whey, but from whole milk. It is very difficult to get to pasture. By bringing the milk to 90 degrees and then adding lemon and vinegar, the milk curdles and clumps form. You let these lumps drain and this is how homemade Italian ricotta is created. The process is therefore slightly different, but certainly no less delicious.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Homemade Italian ricotta
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Ingredients:
- 1 ltr Full Milk
- 150 ml full yogurt
- 1 citroen - of this the juice of a ½ lemon
- 1 tl White wine vinegar
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Mix the yogurt with the milk in the pan.
- Place the pan on the stove and heat to 90 degrees. To do this, place the thermometer in the pan.
- Then add the lemon juice and white wine vinegar and stir well.
- Leave the pan on the stove at 20 degrees for 90 minutes.
- Then remove the pan from the heat and let it cool to room temperature.
- Pour it into a sieve and let it drain. What remains in the sieve becomes your ricotta.
- After draining, pour the mixture into a cheesecloth or ricotta basket and let it drain further. You can choose how thick you want the ricotta to be. I like it when it's a bit thicker so let it drain longer.
- Let cool in the refrigerator before using. About 3 hours.
- Delicious bites!
this blog “homemade italian ricotta” is a contribution of Tim from La Cucina Di Tim. We virtually cross with him through Italy and have already visited a lot of beautiful places. And very nice to know: the journey is far from over! In the coming period we will therefore discover many more beautiful Italian classics. A few highlights where we have already stopped:
To Bari for delicious pasta orechiette.
We ate an ice cream at Portofino.
The port of Genoa brought us to the ancient recipe for pesto.
This fine nut sauce comes from the homeland of Tim's family.
You can read the secrets to the perfect risotto here.
Next stop…. see you next month!
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
Reminds me of my holidays in Italy
So much fun making this yourself.
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