Homemade fresh Ricotta cheese

Category: Dairy and egg dishes
Homemade fresh Ricotta cheese

Ingredients

Milk min. 3.8% 1 liter
Sugar 0.5 tsp
Salt 0.5 tsp
Lemon juice 1/2 pc

Cooking method

  • Ricotta (Italian ricotta) is a traditional Italian dairy product. Not everyone can buy, but many want to! You can do it yourself by the way.
  • Very tasty, very fast!
  • So ricotta!
  • Milk - (take milk at least 3.8% fat, otherwise you will have one serum)
  • If you need fatty cheese, add cream.
  • Bring the milk to a boil, but do not boil it! It should be up to 90 degrees maximum.
  • For those who do not have a thermometer, do not overdo it if it is 80-90 degrees, the main thing is not higher. Otherwise, the cheese will be so rubbery. Remove from heat.
  • url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/112933/image~148.jpg]Homemade fresh Ricotta cheese
  • Add salt and sugar.
  • Add lemon juice. The milk should curl.
  • Homemade fresh Ricotta cheese
  • If it doesn't, add more juice. Close the lid and leave to cool for 30 minutes.
  • As it cools down, you will see how the curd mass separates and lies on the bottom.
  • Strain through a sieve with cheesecloth and place under a press. How much to squeeze depends on your taste. Do you like dry or wet curd. I like a little wet.
  • Homemade fresh Ricotta cheese
  • Now it can be used in pies, in dough, in filling and simply with fruit and yogurt. I baked Easter with ricotta, it turned out wonderful.
  • And from the remaining whey we bake buns, bread, pancakes or pancakes, and what pancakes!;) Yum yum ...
  • Bon Appetit!

The dish is designed for

250 grams

Note

About 500 grams of fresh cheese comes out of 2 liters!
Maybe not in the subject, but my dog ​​is picky with cottage cheese, so this one eats with pleasure! And not only she ...

Rada-dms
Only yesterday I did it according to approximately the same recipe, only they called it mozzarella. Only pressed harder. What is your output in grams?

Homemade fresh Ricotta cheese
Olga VB
Irinochka, I'm the first for cheese!
By this principle, I make, as I call it for myself, a dietary "mascarpone" - really, very tasty.
Try tiramisu - very worthy for those who pretend to lose weight!
Oh, while writing, not the first.
Chamomile
Girls, can I use citric acid instead of lemon? I'm allergic to citrus fruits.
Kvitka22
Rada-dms, I have 250 grams not dry. And you?
Kvitka22
Olga, I think you can, the main thing here is that the milk curdled. And this will happen from any acid.
Kvitka22
Olga,
Kvitka22
Rada-dms, but the mozzarella is fat enough, what kind of milk did you take for homemade mozzarella? My mozzarella is not expensive, but in Ukraine the price is high. My mother always wants to create mozzarella for herself. I have not tried it yet.
Rada-dms
Kvitka22, I did not weigh, but I think that the output is less. I even tried to heat it up in the micro to bind the structure, but it still crumbled. Mozzarella without specials you can't make an enzyme, as my experience has proven. I took 6%.
Kvitka22
Rada-dms, well 6% is great. If an enzyme is needed for mozzarella, then my mommy will not make mozzarella, I will bring her better!
GenyaF
Ira, the enzyme is sold in Ukraine in any veterinary pharmacy and is not very expensive. And I also ordered it at Kidstaff.
TATbRHA
Quote: Olga VB
for those who pretend to lose weight!
Olga VB
Zhenya, that's what it's called - rennet, right? And what is it for the animals?
Kvitka22
Zhenya, great how, and now you can name it in more detail? I know such a site ... Yes, and there are many vet pharmacies ...
Rada-dms
you can look at pepsin in the pharmacy.
Kvitka22
Rada-dms, thanks, I wrote it down! : bravo: how many people know, wow!
Margit
Probably you can add apple cider vinegar, milk will curdle from it.
GenyaF
Yes, that's the way to ask rennet. Well, I went to the veterinary pharmacy and asked for this enzyme, said what I need for cheese.At that time there was Meito (Meito Microbial Rennet (MR)).
And in veterinary medicine, these enzymes are used to treat and prevent gastrointestinal diseases of agricultural and domestic animals. I was not interested in details
Here on Kidstaf I immediately came across

🔗



Kvitka, we just have a lot of cheese topics here and all this is discussed there
Kvitka22
Margarita, I myself thought about the apple one. The milk will definitely curdle, I don't know if it will affect the taste. Lemon for example is not felt at all!
Kvitka22
Zhenya, aha, thanks! Didn't know there was a big topic! Now I'll be in the know! I really miss Ukrainian cottage cheese, I always bring myself. In Germany, delicious, but not grainy, but super for cakes. Of course, there are no problems with the rest, there is any at a good price ...
But all the same, I often make ricotta myself ...
Kvitka22
Thanks, info for evenings
GenyaF
And tomorrow I have a milkman and a lemon in the fridge, I'll make your cheese
Rada-dms
I did it with vinegar and apple cider, I can taste it, especially on the trail. day husband do not feel.
Kvitka22
Yeah, then the vinegar is out!
katerix
Girls, litter, but this is far from ricotta and not mozzarella ... It's more like paneer or ashta, depending on what kind of heat treatment was ...

Ricottas are not so fast and you can not get much, this time !!!
The consistency of the ricotta is completely different, smearing ... Since it belongs to soft pasty cheeses! But still rennet cheese!
Since it is extracted from cheese whey, mainly after the production of mozzarella or other cheeses that undergo high heat treatment ...
I have a ricotta or Philadelphia type with 30 liters of whey, no more than 1 kg of ricotta yield ... Hence the price is high ... Ricotta tastes sweet, yes, but a different sweetness than sugar, which is special, which distinguishes ricotta from other cheeses. ..
and Philadelphia is salty, but salt or sea water is added there during cooking ...

Girls no offense, this is just for information !!!
At least once, but it's worth trying the real ricotta !!
Rada-dms
katerix, so I hinted that we are up to ricotta and mozzarella, as to the moon, but paneer, of course, is closer, but there, it seems, curdled with fermented milk something together.
As we come to Italy, we have breakfast with ricotta all the time, I buy apricot jam with a low sugar content for it. It is also seasonal, by the way.
But most of all I like Ricotta al forno - ricotta baked in the oven.
katerix
There are many recipes !!!
Just any cheese that we make at home, like the original !!!
The title is not correctly indicated in this thread, especially it does not match the type of the original ...
Therefore, I wrote the previous post so that people would not be misled, litter
I hope the author will treat my posts without offense
Lёlik
Quote: Chamomile1
Girls, can I use citric acid instead of lemon? I'm allergic to citrus fruits.
I was given a recipe for Easter, where milk is fermented with citric acid. According to the recipe, heat 3 liters of milk until bubbles appear, but do not bring to a boil, add 1/4 teaspoon citric acid. Lemon can be pre-dissolved in a small amount of water.
Admin
Quote: katerix

There are many recipes !!!
Just any cheese that we make at home, like the original !!!
The title is not correctly indicated in this thread, especially it does not match the type of the original ...
Therefore, I wrote the previous post so that people would not be misled, litter
I hope the author will treat my posts without offense

Kate, I also wanted to write about this, but .... Thanks for starting the conversation

Ricotta (Italian ricotta) is a traditional Italian dairy product. Ricotta is often called cheese, but this is not formally correct: ricotta is not made from milk, but from the whey left over from the preparation of mozzarella or other cheeses... Thus, the protein basis of ricotta is not casein, but albumin.

Ricotta has a sweetish taste, which gives the presence of lactose (the presence of this component in the whey is about 2-4%), it depends on the type of milk used. Fat content: from 8% in cow's milk ricotta, to 24% in sheep's milk ricotta.

Ricotta is a traditional product of the southern regions of Italy (Lazio, Sicily, Campania, Apulia, Calabria), as well as some northern ones (Friuli Venezia Giulia, Lombardy, Piedmont).

For ricotta, the whey that comes from making cheese from fresh milk using rennet is best suited. From curd whey (after making acidic curd) ricotta is obtained several times less, so the production of ricotta from it makes little sense (for example, the traditional Norwegian Brunost cheese is made from curd whey). The coagulation process takes place at a temperature of 80-90 ° C, thus the whey is boiled again (from this comes the name of the product: cotta - "cooking", ri - a prefix meaning repetition). Several cooking methods can be used, but the traditional method is to heat the whey relatively quickly to 80 ° C, reduce the heat, and slowly bring the whey to 90 ° C. Between 80 and 90 ° C, cheese flakes float. For complete folding of albumin, it is usually sufficient to heat the serum from 80 to 90 ° C for an hour (depending on the acidity of the raw material and its freshness, that is, on how long lactic acid bacteria have already been working in it). To obtain additional flavoring properties, heavy (over 30% fat) cream (3-4 tablespoons per 10 liters of whey) can be added to the whey at the stage of preheating. On an industrial scale, citric, tartaric or hydrochloric acids are used to speed up the clotting process. The curdled mass obtained in this way is separated from the liquid and placed in baskets (now - made of plastic, according to tradition - from willow twigs).

And what we cook with acid, lemon juice is PANIR.
The foundation: natural primary milk + lemon juice + heating up to 85-90 * С

I didn't want to offend anyone, just made an explanation on the difference between the concepts of RICOTTA and PANIR
Kvitka22
Catherine, naturally smoothed in any case, I reserve the right not to change the name! At the bottom of the recipe I will give a link to the original Italian recipe called Ricotta. As for trying the original, I'm certainly FOR! But - not everyone can afford it, and secondly (like me, for example, I just enjoy doing something, sculpting, with my hands)
Kvitka22
🔗
Link to original homemade recipe. By the way, if so, really this cheese is made from whey and milk as well. There are also hard ricotta varieties.
Admin
Quote: Kvitka22

As for trying the original, I'm certainly FOR! But - not everyone can afford it, and secondly (like me, for example, I just enjoy doing something, sculpting, with my hands)

I agree that not everyone can afford to try the original ricotta. Moreover, there is no need to mislead people with the "originality of ricotta" and substitute the name of the RICOTTA cheese, which in fact is PANIR. It is advisable to at least put the name of the recipe in quotation marks "a la cheese ....", thereby emphasizing not the originality of the ricotta, but simply the name of the cheese that you wanted to name... And then, knowledgeable users will blame you.

I (and many on the forum) are absolutely not against experiments and I myself love this business and play around.

But, you should always remember that forum users are divided into categories:
- who know relatively a lot, or at least go online to check the originality of our recipes, what is written in them
- who will take our word for it, will repeat the recipes after us, and even give everywhere a link to the source of information (our forum), which will be misleading and, accordingly, we will look "not very beautiful" on the Internet. Little is said.

At the foma, in my opinion, only Natamailive tried to make ricotta (or mozzarella?) According to the rules, but from goat's milk. Even so, but she tried to observe the very principle and technology of making ricotta cheese.

And on the forum there are enough PANIRA recipes, the technology of which you repeated. I am not against repetition, each author has the right to post his interpretation of the recipe. I am against the substitution of concepts and technologies.

She did not want to offend anyone, expressed her opinion and position on this issue
katerix
Tanyusha- Admin, I am Selyuchka now and in simple language expressed my thought from experience
I thank my dear for keeping up the conversation and enlightening with encyclopedic extracts

Kvitka 22 is your right in any case, it is yours !!! I just don't want people to be misled
But if you join us cheese makers (and we are not so few here), then you are always welcome !!!
From this forum I learned the basics of all that was possible !!!
Now I can already tell you something, IMHO
Just get it right, any cheese made by us, and indeed any product that we copy, should at least slightly resemble the original ...
Smell, consistency, density, etc.
Ricotta is very tender, more like a curd mass, but it has its own taste ...
There are manufacturers who do not shy away from the rules and often come across a grain of cheese, this is no longer correct ... It takes me at least three days to cook ricotta ...
First, I cook cheese, then I let the whey settle a little and make ricotta, but the most difficult thing is to strain it ... It takes a long time for the whey to drain and there is a lot of it ... a long process of decanting to catch particles through dense tissue

There is salt in your recipe, there is no salt in the riccot, this is already PHILADELPHIA
Fields
I went to buy milk.
It's interesting. Can you do it all in a slow cooker?
katerix
Oops, I didn't see the Admin post, something repeated

I just have a strained fresh ricotta, I'll post a photo !!!
Fields
Did I understand correctly?
First we make cottage cheese, and then, from whey, then - what are you arguing about the name of?
From the whey that many people use for pancakes or ...
Admin
Quote: katerix

Oops, I didn't see the Admin post, something repeated

I just have a strained fresh ricotta, I'll post a photo !!!

Kate, or maybe you can show you a recipe for making RICOTTA, according to all the rules - I would like to see it, not just a separate photo, but a whole recipe and technology. I ask the recipe to the studio!
Tsakhes
Fieldsit should probably be unskimmed milk,
and where to get it in the city
once tried to stir up something from the bazaar,
so there were tears, not even less - tears - at the exit
katerix
Maybe not quite successful photos, but the essence is clear
I also note that ricotta has a peculiar color, ivory ... At first glance, even unpleasant, but until you try
The color is precisely from the albumin that came off the first cheese when heated
Homemade fresh Ricotta cheese it has reached its consistency, it's time to shift

Homemade fresh Ricotta cheese
Homemade fresh Ricotta cheese there was no toast, I spread it on lavash)))
I specifically showed it in different types, so that it would be more understandable
Olga VB
Catherine, and how did you do it?
Lay out, please, the whole process from beginning to end in a separate topic or recipe.

Flower, your cheese is also very tasty, and it doesn't matter what it's called. The main thing is that the yummy production technology is clear.
Fields
And yet I didn't understand. The thick mass that is in the photo above is from thin whey that remains after draining the curd?
Olga VB
I understood that it was not cottage cheese, but cheese, that is, not after MC ferment, but after rennet.
Fields
Ahhh .....
Rada-dms
Once in your life, you can spend one hundred rubles and try real ricotta, even if it is a store-bought one, so that later you have something to compare with. I wouldn't do it at all without having my own or cheap milk, there is a lot of hassle, the output is minimal, and it's not that you have to worry about the taste, nevertheless the taste is insipid and bothers the Russian person quickly! Whether it's high-quality fresh cottage cheese or sour cream, mmmm ...
Fields
Is it like mozzarella? Whether?
In general, the store does not have good cottage cheese and milk!
Milk is from thrush and cottage cheese from it.
katerix
Quote: Rada-dms

Once in your life, you can spend one hundred rubles and try real ricotta, even if it is a store-bought one, so that later you have something to compare with. I wouldn't do it at all without having my own or cheap milk, there is a lot of trouble, the output is minimal, and it's not that you have to worry about the taste, nevertheless, the taste is bland and bothers the Russian person quickly! Whether it's high-quality fresh cottage cheese or sour cream, mmmm ...

Oh, I'm glad, I don't agree with you on one thing, the taste is far from bland, if it's real ricotta !!!
... She has a very delicate taste, which is different from many other dairy products ...
It happens that they sell such a heap for a lot of money that sometimes you won't buy ...
Many sell it with cheese crumbs for it, it's disgusting even ... (I judge this from reviews)
Good ricotta is tender without lumps and pieces - homogeneous, just strain the whey first ...
Girls, if you do not have at least 30 kg of milk at a time, then I do not advise fooling around ... A lot of trouble and the output is scanty ...
Milk should be fatty and not skimmed ... The best option after mozzarella or chechila ...
Goat's milk is also a good yield, with a smaller amount of milk, but here it is not for everybody ... The smell in ricotta can be more pronounced than in cheese !!!

I apologize, dear ones, but I don't have time to display recipes now ... I can throw off the photo and description and you will issue it under your own name, which I will not be offended ... But I will be grateful !!!
Admin
Quote: katerix


I apologize, dear ones, but I don't have time to display recipes now ... I can throw off the photo and description and you will issue it under your own name, which I will not be offended ... But I will be grateful !!!

Katyusha, throw everything that you can throw, photos, description under them - we'll do it and figure it out. Make plizzz, just a separate new topic, so that your authorship is, and we will transform it!
Kvitka22
Well, how sweetly women argue!;) Let's cover this Topic! To whom it suits - will do, to whom not - there is always in the store ... It is paneer, mozzarella or ricotta - it does not matter already ... I do not use Russian-language sites ... I will take into account the way you describe the recipe, but just write komisch A la Sachertorte or ala Pavlova's dessert! I was no longer hooked, I smiled ...
I'm not trying to become an author or a meter of some already invented bicycles, I just decided to share what I have in my piggy bank. If some recipes do not meet the forum standard, then initially do not accept them, giving a simple explanation! And so it turns out a lot of letters and nothing more! Although, thanks for your attention!
Rada-dms
katerix, I didn’t just taste ricotta, but ate it every day in seven regions of Italy from different shops, farms and agriturismo, so I know its taste, and, by the way, it’s not very good, the taste is very dependent on the season and the manufacturer, and in Italy often sells several types of this, you will not understand why, cheese-curd in one store. And in general I try not to write about what I do not understand, which is why I wrote that you should not fool around with store milk. By the way, I have never seen any lumps in ricotta in Italy, even in oven baked.

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