Ricotta from Whey
Description
This recipe won't take much time. Ricotta is one of the refined cheeses that belongs to Italian cuisine. It is very rich in calcium, even more than cottage cheese or milk. This type of cheese is dietary, so it is recommended for those who follow a health-conscious diet. Ricotta turns out very tender and not sour at all. Don't let it drain too long, or the ricotta will become firm. Ricotta can be served for breakfast, used in baking, made into a filling, or simply spread on a sandwich. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making ricotta from whey.
- 2
Step 2
Mix the whey with the milk.
- 3
Step 3
Pour the whey with the milk into a heavy-bottomed saucepan. Heat the contents over low heat to 90 degrees. The curd should begin to separate.
- 4
Step 4
Pour the vinegar into a saucepan and, stirring slowly, warm over low heat for 5–7 minutes. Do not boil! Then remove the saucepan from the heat and let stand for 10 hours.
- 5
Step 5
Line a sieve with cheesecloth folded in several layers. Pour in the contents of the pot, let the main liquid drain off, and hang for 2–3 hours. Transfer the finished cheese to a bowl, cover, and refrigerate.
- 6
Step 6
Serve immediately or slightly chilled.