Ricota

Category: Dairy and egg dishes

Ingredients

milk (2-2.5%) 1 liter
fermented milk whey 180 ml
heavy cream 40 ml
salt 3 g

Cooking method

  • The recipe is very convenient for those who make cottage cheese in a multicooker and whey remains
  • Put all the food in the multicooker bowl. Set the Multi-Cook program, set the temperature - 90 ° С, time 35 minutes.
  • Line a colander with two layers of cheesecloth. Using a slotted spoon or a spoon with holes, carefully select flakes from the separated whey and put them out of the pan or multicooker in a colander
  • Gather the edges of the gauze, tie it with a "bag" and leave in a colander for another 15-40 minutes. The length of this time depends on why you need ricotta. If you want to eat it in its natural form, it must remain fluffy - then do not keep it for more than 15-20 minutes. If you need it for baking, leave it to drain for a longer time or even hang the "bag" - this will make the ricotta more dense faster.
  • I did it the first time, but the recipe says that a lot depends on milk, i.e. on its naturalness. If during this time the milk does not curd, add a little more whey and put on the same program for another fifteen minutes.

The dish is designed for

200 g

Time for preparing:

35 minutes

Cooking program:

multi-cook

Irina Dolars
Is this a trace of a cone-shaped colander? Nice ricotta.
What kind of sauce?
MomMaxa
Katerina! Thanks for the interesting recipe! One small question ...... And if I do not have the "Multipovar" mode in my cartoon, but ricotta, well, I really want to ??? If I put on "Quenching" in my Panasonic? Will it all go to hell?
Katerina72
Irina, this is a photo from the site where I took the recipe, it seems to me this is not a sauce, but simply poured with honey and sprinkled with berries

Anna, the main thing in this recipe is that it does not boil, I think you can try just to keep an eye on the process, so that the ricotta does not end up being rubbery, but remains tender.
Chef
Katerina, don't do this anymore

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