Homemade Cheese: Ricotta
Hello Dear Friends,
It's a good Monday for work, isn't it? It's as if autumn took the place of the wonderful spring weather that drove us to insanity at the weekend. Actually, I'm really happy for myself because there is a lot of work to be done.
I don't know if it's from the spring or what is it, but since our primary topic is ricotta, let me start by explaining it from the end.
On the way to the bakery on Friday, I noticed that a small shop had opened in our lower street and I thought I'd go and see what's available. I was blown away when I saw organic products and daily raw milk. If I can reach it, I should also mention that I always prefer raw milk instead of pasteurized milk.
Anyway, I bought 2 of the 1 kg milk. I boiled 1 kilo to make yogurt and 1 kilo to make unleavened cheese.
When I first tried ricotta and admired its taste, I decided to make cheese from the milk I had reserved. The recipe is quite simple, sometimes when we deliberately interfere with the milk that we unintentionally cut, the results are delicious.
Approximately 1-150 g of cheese comes out from 160 kg of milk.
If you say what is ricotta, I would say fresh Italian cheese produced from cut (cow, goat, sheep or a mixture of these milks) milk.
Ricotta is made by adding vinegar and optionally salt to the curdled milk and resting it in a bowl or cloth.
It can be used to make cakes, desserts, tarts, gnocchi and even lasagna, or it can be served alone with walnuts or jam.
Ricotta normally takes the shape of the mold it is placed in, there are classic strainer-like molds used to prepare this cheese, but unfortunately I do not have it. Therefore, after the first straining, I put it in a bowl to take shape. Of course, you can serve it as it first took while you strain it, which will make its appearance smoother.
Love…
Homemade Cheese: Ingredients for Ricotta Recipe
- 1 liter of raw milk
- 6 tablespoons of vinegar
- 1 sweet spice salt
Homemade Cheese: How to Make Ricotta Recipe
- Boil 1 liter of milk for 5 minutes and turn off the stove.
- After resting for 6-7 minutes, add vinegar and salt and mix. The milk will begin to curdle and sink to the bottom.
- Let it cool down a little more for about 10 minutes and strain it on a cheesecloth or disposable bonnet that you put on the strainer.
- Hold the ends of the cheesecloth and twist it and let the cheese get stuck and drain the juice thoroughly.
- Let it drain for 10-15 minutes in the strainer, then serve.
- Store in a glass container in the refrigerator, consume within 2-3 days.
It is very easy to make, the ingredients are already available at home, it tastes great
Hello, actually, this cheese is made by adding some yogurt to the bottom water of the cheese you made with şirden yeast and boiling it. Then it becomes a creamy curd. A very different consistency from our curd. good luck to you
hello, is it okay if we make this cheese with ready-made milk that we bought from the market? I'm waiting for your answer. good day.
it was very nice thank you
I will try.
Ms. Nilay
Your hands look very good. I will definitely try it. But I will make a request from you.
hello, I found the page while browsing very well. I didn't know what to do since yesterday. The subject is as follows. My mother-in-law sent milk from the village to put it in glass jars, but she could not do it completely. When I boil the milk and put it in boiling jars, it is like a can and stays in the fridge for as long as you want. but when my mother-in-law opened it and poured it into the pot, it poured like yogurt. I didn't know what happened.
I made the recipe, it was very good. I would recommend it to everyone. people at home swept it at breakfast :)
Hello, Ms. Nilay, I also made the cheese with your recipe, it was very good. Hello, I have only one question. Will the vinegar and salt be increased as the amount of milk increases, thank you in advance.
Should I dare to make ricotta cheese? It is used a lot in Italian ravioli, such as tortelini, which I make in the original recipes, when combined with other cheeses. People consume the cheese they make more safely. God bless your hands
the image is super! well, before we shape it in a bowl, can we whip a little something with a blender and make it look more creamy?
Hello, there is no need for the sprout, normally its structure is smooth, but as I mentioned in the article, since it is not one of those basket-like containers, I first squeezed the water out. Normally, if you do not try to put it in a bowl after squeezing the water, it has a smooth structure.
You have made a very successful cheese. I have a question for you, I would be glad if you answer me. I have a milkman, I get my milk from your room. So that I can make this cheese, if I make it without boiling it, we will get infected. Should I boil it first, cool it down, and then do it?
Of course, it is enough to boil it for 3-5 minutes and wait 5 minutes after turning off the stove.
Hi Nilay,
Well done, it's a recipe I'll try right away, I just have a couple of small questions.
-Can I use apple cider vinegar?
-There is a sweet unsalted curd cheese that I taste around Balıkesir, especially in Cuda Island, and that I can find in Kadıköy.
-And how do we separate the fat from raw milk, will this cheese spoil Dukan?
Yours
Hello Tülay, of course you can also use apple cider vinegar. Yes, it definitely tastes like unsalted curd cheese.
I don't think we can separate the fat from raw milk at home, but we need to investigate. It is not very suitable for Dukan, unfortunately, without a milk with a fat content of 25-30%, it becomes difficult to make cheese. I'm planning to experiment with light milk soon.
Love…
Hi Nilay, I want to try it too, but is it okay if I don't add salt because I'm trying not to use salt. Does it spoil quickly if there is no salt?
Hello Senem, you may not be able to use salt. Whether you use salt or not, you need to consume this cheese within 2-3 days. Love…
It's so beautifullll... It looks so easy...
Thanks Filiz, love :)
This recipe is similar to our curd cheese, I always make a good way to keep it together, but I'll try it with vinegar once, thanks… love.
If Istanbul is the place where you buy raw milk, can you share it?
Hello Bey, you can contact Istanbul Culinary Institute. Love…
Can this process be done with pasteurized milk?
Hello, Ilknur, it can be made on condition that it is full-fat milk.
When you say fat milk, how much should the least fat be? Thank you.
Looks yummy, good luck with your hands. I prefer to make ricotta with only white vinegar without adding salt. I make it with daily milk and add 5 spoons of vinegar that is close to boiling and take it off the stove, wait 2 hours and then strain it. It is used in many places in desserts, pastas, pastries, but let's not forget that ricotta is a sweet cheese.
Thank you Zeynep :) I was a little impatient :) Raw milk was pretty sweet, I used it to balance it, love...