Ricotta

Ricotta is a soft cheese that is commonly spread on bread.

Making ricotta cheese at home is a simple process that allows you to enjoy the freshness and delicate flavor of this traditional Italian product.

The main thing is to have whey obtained from cheeses made with rennet.

To increase the yield of cheese, you can add 200 ml of milk to one liter of whey.

Step 1: Prepare the whey

First, take the whey left over from making cheese using the rennet method.

Use whey obtained immediately after making the cheese, as a longer wait (for example, overnight) can negatively affect the quality of the ricotta.

Step 2: Heat the whey

Place the whey in a suitable-sized pot and begin to heat it over medium heat.

It is important to stir the whey occasionally to ensure it heats evenly.

Step 3: Add vinegar and salt

When the temperature of the whey reaches 70-75 degrees Celsius, add vinegar (about 2 tablespoons per 1 liter of whey) and salt (about 1 teaspoon per 1 liter of whey).

This will cause the whey proteins to coagulate.

If white curds of ricotta have already appeared on the surface during the heating process, you can skip adding vinegar altogether.

Step 4: Bring to a boil

After adding the vinegar and salt, bring the whey almost to a boil, avoiding stirring to not disturb the forming cheese curds.

When you notice that a crust is beginning to form on the surface that is about to break or has already started to crack, immediately turn off the heat and remove the pot from the stove.

Step 5: Form the ricotta

Leave the whey undisturbed for 30 minutes so that the cheese curds can fully form and rise to the surface.

Carefully remove the top layer of formed cheese curds and transfer them into ricotta molds.

At this point, do not turn the curds over.

Step 6: Rest the cheese

Leave the cheese in the molds overnight so it can drain well and take on the desired texture.

The next morning, your homemade ricotta is ready to eat.