Cottage cheese, also known as ricotta, is a cheese obtained from a second processing of whey. Its characteristics are its white color, mild flavor and soft and grainy texture. Today we show you how to make ricotta cheese, a must-have in Italian cuisine. Use it in desserts and savoury dishes alike; it's one of the traditional fillings for pasta
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Prep
60 min
Cook
15 min
Servings
12
Calories
174 kcal
Heat the milk until a foam starts to form around the edges.
Add the yogurt, little by little while stirring.
Before it boils, at 90º C, add the lemon juice.
Lower the heat and keep stirring until the whey is completely separated from the milk.
Turn off the kitchen and let it rest for 5 minutes.
Place a pot, over it a colander covered with gauze.
Strain the cheese from the whey.
Make a small package with the gauze so that it wraps around the cheese. Leave it hanging in the colander for a few hours.
Remove the cheese from the cheesecloth, crumble it and add 1/2 tsp of salt, the amount is to taste.
Place the shredded cheese in a soft plastic container or cheese maker.
With the help of the gauze, it gradually compacts the cheese, exerting pressure on its entire surface.
Add a teaspoon of the whey and refrigerate it, covered, for a few hours.
Unmold it and enjoy your cheese.
