Did you know that you can make homemade ricotta cheese with almost any milk, including coconut? And it’s not difficult at all!
Ricotta is a soft cheese with moist texture and moderately sweet taste. Here is simple but excellent recipe for homemade ricotta, which can use for preparation of different meals.
Ingredients that you need:
- 2 liters (1 gallon) whole milk
- 2 lemons
- 1 teaspoon sea salt
From equipment you’ll need:
- thermometer (optional)
- spoon to mix
- mixing bowl
Preparation of homemade Ricotta
Heat the milk to 200°F (93°C). Be sure to follow the temperature with an instant thermometer. You may be able to follow without thermometer to the boiling point. Milk will become foamy and then start to boil. Immediately remove from the heat in the boiling moment. When you remove pot with the milk from the heat, add lemon juice and salt. Then stir slowly to unite well.
Leave the pot with milk for ten minutes. After this time, milk will be set aside in a milky white cream and whey will be watery and yellow. You can use the wooden cooking spoon for checking if there is still milk that has not hardened. If there is still milk, you should add one tablespoon of lemon juice and wait a few minutes.
Strain the coagulated mass. Then place a sieve over the bowl. Further you should cover sieve with gauze so that everything is nicely filtered. Be free to break large lumps of coagulation using spoon and strain them. Allow to drain between 10-60 minutes, depending on how much time and patience you have. Cheese is smooth and creamy within an hour. If you like thick and crumbly (drier) ricotta, then leave it longer to drain (4-8 hours in the fridge). Thus stored fresh ricotta can be used immediately or leave it in the fridge in a sealed container for one week.
This fresh cheese can be used for salad, so press and make the mold overnight in the fridge – e.g. press between two plates. Cut into cubes and place in a salad. But the best use of Ricotta cheese is for desserts.
To make COCONUT MILK RICOTTA instructions are the same, just leave out the sea salt. Drain the twice-cooked coconut milk at least four hours before using since it takes longer for the liquid to separate from the milk.
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