Cheese from Milk
Description
"Ricotta" cheese is initially soft and delicate in flavor, but after a day it becomes somewhat dry and crumbles into granules, as it loses moisture. Keep this characteristic of the cheese in mind when preparing various dishes with it. If desired, it can be frozen. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. You may use milk of any fat content and any variety.
- 2
Step 2
Pour the milk into a saucepan or kazan and bring to a boil.
- 3
Step 3
Squeeze half a lemon into a saucepan of hot milk, having first removed the seeds. Reduce the heat immediately to moderate; otherwise, when it boils, the cheese flakes will separate again.
- 4
Step 4
After a couple of minutes, all the milk will separate into cheese curds and whey. Turn off the heat.
- 5
Step 5
Carefully pour the contents of the pot into another container, straining through a sieve or colander lined with cheesecloth. The ricotta will remain either in the sieve or on the cheesecloth. From 800 ml of milk, you will get approximately 120–150 grams of cheese.
- 6
Step 6
Place it on a platter or plate and serve at the table; salt to taste. Remember that the cheese is slightly tangy, so when making desserts with it, it's best to add sugar.