Homemade ricotta: the classic recipe for fresh homemade ricotta and an interesting variant, flavored or spiced ricotta.
There ricotta cheese it is a very versatile food in the kitchen; it can be used as an appetizer, to flavor a first course or for hundreds of desserts. Why not prepare it at home?
Very few ingredients are needed and the preparation does not require special skills. In this regard we will give you some useful tips to prepare the rhomemade icotta.
Homemade ricotta, helpful tips
- Fresh ingredients
The first suggestion we give you to have a good homemade ricotta is to get fresh milk. Many argue that expired milk is fine too, but fresh milk is better: it will give your ricotta a great flavor.
- Respect the times
The success of the product depends on several invoices, including compliance with deadlines. The ricotta must be left to rest, it has its own times to dry, especially if you want to make a salty ricotta to grate directly on the pasta. If you are going to make ricotta, start only if you have plenty of time.
- Use whole milk
Another suggestion that we can give you to have a rich and full-bodied ricotta, even better than what you usually find in the refrigerated counter of hypermarkets and supermarkets, is to use whole milk. Whole milk gives ricotta a better body than skimmed or semi-skimmed milk. So if you don't have line problems, use whole milk.
- Use white vinegar
Another rule for a state of the art homemade ricotta is the use of white vinegar. In many recipes the type of vinegar to add is not specified, we speak generically of "a few tablespoons of vinegar or perhaps lemon". If you want to give the ricotta the right nuance of flavor, use white vinegar: the best for this type of preparation. It will give the ricotta the right final taste.
Since it is an artisanal product, it means that your ricotta is completely free of preservatives. To eat a really good ricotta, consume it within two days after preparation and always keep it in the refrigerator.
Homemade ricotta, the preparation
- Pour a liter of milk into the saucepan and bring to a boil.
- Add 3 level teaspoons of salt
- Add 3 tablespoons of white vinegar or lemon if you prefer and stir with a wooden spoon.
- After about ten minutes the milk will begin to condense, turn off the heat and continue stirring.
- Collect the flakes that have formed in a very tightly meshed colander or in the classic muslin cloth.
- Drain your ricotta flakes in the mold.
- Refrigerate for about 3/4 hours and then turn over.
Here it is ready to taste yours homemade ricotta.
How to filter the ricotta: the muslin cloth
To filter thefresh homemade ricotta flakes you can use a very narrow sieve or a traditional cloth. Our grandparents, for the preparation of ricotta or almond paste / milk, used the muslin cloth, a very useful rag in the kitchen. The muslin cloth is ideal for filtering and straining any food, from jams, to ricotta, from vegetable milk to homemade first salt cheese.
Muslin cloth can be purchased in catering supply stores or by taking advantage of online sales. On Amazon, a large muslin cloth (114 x 114 cm) can be bought at a price of € 7.89 with free shipping.
Useful link from Amazon: muslin cloth
If you have a virgin cotton kitchen towel you can use it almost like a muslin rag so you don't need to buy it.
The important thing is to use an undyed cloth or a sieve with excellent filtering power. In this way you will not go to retain liquids that would make thericotta cheesenot very dense.
Fuscelle for ricotta and homemade cheeses
On the market there are forms for ricotta of all sizes and ... shapes. They range from the classic shape, to the “mignon” sizes and to the extravagant “heart” or “square” shapes.
To get an idea of the proposals and prices, for convenience I point out the Amazon page: fuscelle containers for the production of cheese.
Remember that, before putting the ricotta flakes in the fuscelle, they must first be "sieved" in a cotton cloth in order to eliminate superfluous liquids.
Homemade flavored ricotta recipe
To get goodfresh homemade ricotta even tastier, you can add aromatic herbs or small fruits to the recipe.
Aromatic herbs or fruit must be strictly dried. Aromatic herbs must be added on the edges of the molds, before pouring the forms.
Which aromatic herbs to use?
- Fennel (both seeds and aerial part)
- Thyme (both leaves and flowers)
- Dried olives
- Ground or powdered dried tomatoes
- Dry ground or powdered chilli
You can customize yoursfresh homemade ricottaalso with citrus peel:
- Lemon peel
- Orange peel
- Cedar peel
Remember to discard the white part well and take only the colored peel. If you make mistakes you could end up with a bitter-tasting ricotta.
Ricotta can also be enriched with:
- ground walnuts
- ground peanuts
- ground almonds
In these cases, it is served very well with rocket and ... a drizzle of honey!
If you liked this article you can follow me on Twitter, add me on Facebook, among the circles of G + or see my shots on Instagram, le vie dei social they are infinite! :)