Diet Ricotta
Description
A delicious appetizer for any gathering. If you want a richer ricotta, use full-fat milk and cream with more than 33% fat. This recipe uses whey from store-bought cheese and low-fat milk. No starters are used—only wine vinegar. The finished cheese is soft and can be spread on bread or used in desserts, baking, and salads. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
1. Pour the whey into a pot (from cheese-making; you can also use whey from milk). Add milk to it.
- 2
Step 2
2. Place the pot on the heat and warm it, but do not bring it to a boil.
- 3
Step 3
3. Pour in the vinegar (it can be replaced with citric acid) and cook for another 5 minutes; do not bring to a boil.
- 4
Step 4
4. Turn off the heat, cover the pot with a lid, and leave it on the stove overnight.
- 5
Step 5
5. After the required time has elapsed, open the lid and strain the contents through a colander lined with cheesecloth or a fine-mesh sieve.
- 6
Step 6
6. You will get a soft, juicy cheese that can be eaten right away or stored in the refrigerator.