Ricotta – Traditional Italian Whey Cheese

We invite you to prepare a classic Italian whey cheese – Ricotta.

Ricotta is a traditional Italian whey cheese. In the culinary world, there is an unspoken rule born from experience: “Never waste anything you don’t need!” Ricotta is a perfect example of this. It is made from the whey left over after making other types of cheese. Its name, ricotta, means “recooked,” which reflects its production process. Although technically not a cheese, it is widely referred to as such worldwide.

Ingredients:

• 2.25 liters of whole milk
• 80 ml of lemon juice (about 2 medium lemons), or 80 ml of wine vinegar, or 0.5 tsp of citric acid
• 1 tsp of salt (optional)

Instructions:

1. Heat the Milk: Pour the milk into a saucepan and place it over medium heat. Use a digital thermometer to monitor the temperature. When the milk reaches 93°C (200°F), it will start to rise and steam. This is the time to remove it from the heat to prevent it from boiling over.
2. Add Acid and Salt: If you prefer a slightly salty ricotta, add salt now. Stir in the acidifying ingredient – in this case, lemon juice – and gently mix.
3. Let It Set: Allow the mixture to rest undisturbed for 10 minutes. During this time, the chemical reaction will form curds. You’ll notice a clear separation between the white curds and the straw-yellow whey. To ensure the curds have formed properly, use a slotted spoon to check.
4. Adjust if Needed: If the milk hasn’t fully curdled (the liquid remains milky and opaque), add another tablespoon of lemon juice and let it rest for a few more minutes.
5. Strain the Curds: Line a colander with cheesecloth and carefully transfer the curds using a slotted spoon to avoid splashing. After removing the larger curds, strain the remaining mixture through the colander.
6. Drain the Whey: Let the ricotta drain for 10 minutes to an hour, depending on your desired consistency. After 10 minutes, the ricotta will be moist; after an hour, it will be drier. If it seems too dry after draining, you can mix in a small amount of whey to achieve the texture you prefer.

And there you have it – traditional Italian ricotta cheese! Enjoy!

You can use fresh ricotta immediately or store it in the refrigerator for up to a week.