- 14. Jun 2015
"Ricotta literally means recooked!" Giovanni said the words as if Mr. El was a dumb creature and everybody in the world knew what ricotta means. "Traditionally you take leftovers from cheese production, add milk and cook it once again."
"Yeah, but we're not in a dairy here...we're not professional cheese makers!" Mr. El replied. "And this recipe is simple as hell so why make things complicated? Maybe a cannot call it Ricotta officially but who cares? Who are you...are you an EU official?"
Ms Aitch and Mr. El started to make ricotta cheese a few weeks ago and they are excited. They try to make things by themselves if it is possible. If they had some sheep, cows or goats they'd make milk. But the balcony is too small at the moment. So at least it is easily possible to make homemade ricotta. It is so easy and you can influence how thick or creamy the ricotta will be.
"And you can make great things from ricotta. Things like malfatti or you can just take a slice of toasted bread and put some ricotta on top. Then you add a bit of salt, pepper and a few drops of olive oil. Fantastico!"
For about 300g:
1L fresh milk
100g crème fraiche or crème double
1/2 TL salt
3-4 EL lemon juice
Add milk, crème fraiche and salt in a pot and bring it to boil until the milk starts to steam (93°C). Remove the pot from the stove and pour the lemon juice. Stir until the milk curdles. Allow to rest for 2-3 minutes.
Cover a sieve with a wet passing cloth and put the curd with a scoop into the cloth. Let the ricotta drain for about 20 minutes. If you want a firm ricotta drain for about 1-2 hours.
You can keep the ricotta covered for 2 days in the fridge.