Ricotta at home

Category: Dairy and egg dishes
Kitchen: italian
Ricotta at home

Ingredients

serum 6-7 liters
vinegar 100g

Cooking method

  • Ricotta at home Pour whey (after cooking feta cheese-pepsin enzyme) into a saucepan and put on fire. It is important that the serum is not transparent, but white. You will not collect anything from a transparent serum.
  • Ricotta at home We heat quickly dol 95 degrees.
  • Turn off and pour vinegar (you can use lemon juice)
  • Mix gently.
  • Ricotta at home We see how flakes form on the surface. This is ricotta.
  • Let it cool.
  • We collect with a slotted spoon from the surface.
  • Ricotta at home We put it in a special basket or, like mine, on cheesecloth.
  • Let the liquid drain.
  • All. Ricotta is ready.
  • Now we can make a lot of desserts and other dishes from it.
  • Ricotta at home
  • This is how we saved tons of money. And they didn't pour out the valuable product.

The dish is designed for

320 gram

Time for preparing:

40 minutes

Cooking program:

plate

Note

Ricotta is an Italian dairy product. It is often called cheese, but this is not true. Cheese is made from milk, and ricotta is made from whey, which remains after the production of cheese such as mozzarella, feta, feta cheese. In the preparation of these cheeses, rennet is used.
The product is tender, sweetish and fatty in taste. Recommend.

Scarlett
Angela, class !!!! For mothers-in-law, this serum is like shoe polish - urgently needs to be privatized. And then I will show that I even have ricotta - and that HOME!
katerix
Cool whey with such ricotta yield !!!
Do not be offended, but the rikoota is a bit different !!! And a lot goes through gauze, through a denser weave it is better to decant
Maybe you have a problem with rennet, or you didn't wait for the cheese mass to ferment, what is the output ?! Or milk is too young for cheeses (recently a cow calved) !!!
MariS
What a cool ricotta you have, Angel!
I want this! But where to get so much serum?
Rada-dms
Wow ricotta !! That would be a taste to try!
How I love her with poached or caramelized apricots !!
nakapustina
Angela, as your recipe is on time, my lower drawer of the freezer is completely filled with serum, I will definitely try.
Thank you so much for the recipe
nakapustina
Forgot to ask which vinegar?
ang-kay
Girls, thank you all for your attention to the recipe.
Quote: Scarlett
For mothers-in-law, this serum is like shoe polish - urgently needs to be privatized.
Tanyusha, it seems like the output from curd whey is very small. It is necessary to take whey after the cheese made from milk.katerix, I do not pretend to be authentic.
Quote: MariS
But where to get so much serum?
Marish,I made feta cheese from 10 liters of homemade milk, not diluted. Here are seven liters of serum and it turned out!
ang-kay
Quote: nakapustina
how on time is your recipe
Thank you
Quote: nakapustina
Forgot to ask which vinegar?
I have 9%
ang-kay
Quote: Rada-dms
That would be a taste to try!
Very tender, sweet and fatty.
NatalyMur
Quote: katerix
Do not be offended, but the rikoota is a bit different !!! And a lot goes through gauze, through a denser weave it is better to decant
Mdyaya, but I have about the same output and looks similar ... problem
True, I add a little more milk at 50 degrees for ricotta strength ...
Ricotta at home
katerix
Quote: NatalyMur

Mdyaya, but I have about the same output and looks similar ... problem
True, I add a little more milk at 50 degrees for ricotta strength ...
Then this is already young cottage cheese comes out, sweet cottage cheese that is stored for no more than three days !!!

Ricotta's composition is essentially different and is prepared from rennet whey ...
But ours are so resourceful, they know how to come up with a lot of things, only inventions need to be patented in time, otherwise there are enough craftsmen to use other people's works
You need to produce your own product, not overseas
NatalyMur
katerix, so we use other people's works ... I spied it on a video where people made caciotta. and then they made ricotta from whey with the addition of some milk ... guys like from the Urals were ... Katya, whatever you call it, but tasteful! I'm not overjoyed! Such a delicate thing turns out
ang-kay
Quote: katerix
sweet cottage cheese that is stored for no more than three days !!!
Stored for a long time. It costs me a week. No sourness, no foreign smell.
katerix
So you need to release and name it in a new way under your Brand, otherwise we are working for someone ...
And from our native Slavic dairy cuisine, so many recipes are forgotten and lost, it's a pity to tears! But the Europeans have learned a lot from our cuisine
If you saw how in Europe they often make artisanal cheeses, and even in such unsanitary conditions that if our consumer knew everything and did not take an eye in that direction ... Otherwise, he would return to ancient native origins
Therefore, I am for the fact that if the end result does not correspond to reality, then name it in a new, delicious, because now there are so many people who are versed in everything that there may be more questions than necessary !!!
Admin- Tanya raised a similar topic for a long time and described in some section about our native dairy cuisine, but I lost this Temka !!!
When I was at home I tried to find the old folk methods of storage and preparation, but I didn’t get anything in my area ... It’s hard for me to look for something on the spot, there’s not enough liters laid out ... Yes, and here a lot of things are being transferred to new technologies, and I I am not friends with them, I see that it is not in favor !!! before, people were few, but they ate deliciously and lived a long and healthy life, this is what interests me !!!
The recipe is excellent, nothing against, only wishes !!!
Girls do not be offended, maybe I'm not in humor today or the moon is looking at me the wrong way, but that's how it got through, but in general I love you all and
katerix
Quote: ang-kay

Stored for a long time. It costs me a week. No sourness, no foreign smell.
Angela, yes! But Natalia does not have milk with the addition! Other unfavorable bacteria may develop there
ang-kay
I don't add milk. And my feta cheese is not with rennet, but with pepsin, a substitute. Maybe that's why there is a difference in receiving the product. Ricotta or not? It is called this way in Internet sources. But that it is tasty and simple is for sure. I made feta with purchased ferments and enzymes. After this cheese, where the curd had to be cut, the whey was transparent and no ricotta came out. Here was 30 grams of something small, which really seeped through the gauze. And there is no such clot with pepsin. It's just that the milk curls up in flakes and threads, as after breaking the curd and the second heating. And the serum remains very rich. Maybe the result is this.
NatalyMur
Quote: katerix
before, people were few, but they ate deliciously and lived a long and healthy life, this is what interests me !!!
It's hard to disagree, but people in my environment are not interested in this ... they seem to want to eat good products, but they are trying to find them on sale, but they themselves do not really want to do anything ...
So girls, don't care what it's called, but it's tasty and healthy. And the name can be different ricotta-anari-sweet curd
By the way, my ricotta stands for a week freely, I control it, but I haven't tried it anymore - it somehow ends quickly.
katerix
Quote: ang-kay

I don't add milk. And my feta cheese is not with rennet, but with pepsin, a substitute. Maybe that's why there is a difference in receiving the product. Ricotta or not? It is called this way in Internet sources. But that it is tasty and simple is for sure. I made feta with purchased ferments and ferments. After this cheese, where the curd had to be cut, the whey was transparent and no ricotta came out. Here was 30 grams of something small, which really seeped through the gauze.And there is no such clot with pepsin. It's just that the milk curls up in flakes and threads, as after breaking the curd and the second heating. And the serum remains very rich. Maybe the result is this.
Pepsin is the same enzyme, only of plant origin!
If there is no proper clot, then it is either windy or excess moisture or the expiration date has expired!
Since you make cheeses, and I've seen your posts in the cheese sections, my advice is to switch to a natural animal enzyme, which is the best liquid !!! Feel the difference and so on! (unless of course you are a vegetarian)
Sometimes milk also shows itself to be of poor quality (antibiotic; inflammation of the animal, anthelmintic and so on) when the enzyme is added !!! Why am I in favor of cheeses the old fashioned way, without sterilizing milk ?!
SYCHUG - milk quality indicator !!! This is my personal formula! The analyzes are too expensive for me here, but by the clot, etc. I immediately know what and how! I wrote in the topics about this, but very few people understood !!!
Too few healthy animals have become, most are in pursuit of a long ruble! Therefore, the appearance of leavens and other unnecessary things, so that everything could be sold at its best !!! But this was done for production needs, and it migrated to home life ...
Here an excellent saying immediately spins in my head: - from G - make candy! IMHO
Forgive me for such a comparison, and maybe even harshness, I just have my own truth, for which many do not like me, but there are people who at least listen to something ...
Once again, when I saw here old people over a hundred years old with all their teeth, clear memory and excellent speech, I realized that in many ways the new generation does not live correctly, eats and so on !!! And since that time my life began to change fundamentally, or rather for the sake of the future generation, I began to study all this !!! And with my knowledge I am happy to share
Thank you for understanding
NatalyMur
Quote: katerix
Too few healthy animals have become, most are in pursuit of a long ruble! Therefore, the appearance of leavens and other unnecessary things, so that everything could be sold at its best !!!
Unfortunately, not everyone has the opportunity to have their own cow or goat ... But they want cheese. What is in the store is no longer cheese. Therefore, you have to pasteurize and make sourdough cheese. So we make candy out of ... what we can buy.
katerix
Natalie, I in no way urged everyone to have animals !!!
Easier to find responsible farmers with small farms !!! Believe me, there are plenty of them, just connect your friends and word of mouth will bring you a lot of joy and usefulness !!! On the forums I know so many "urban madmen" who went to raise the abandoned spaces, farms ... Now is the century - when the intelligentsia will raise the national economy, because "rams have got out into people, goats ... Pigs .." you know in general
And the antibiotic cannot be destroyed in milk and the highest temperature ...
Since we love dairy products, then the product should be worthy !!! Yet our people have remained respectable for the most part, I believe and I know it !!
Why sculpt yourself when sculpts production, the essence is in use !! It's up to you to decide what to do.
Excuse me Natasha, I probably got nervous with my cow in recent days, so I got carried away ... And just a couple of minutes ago I received excellent news that everything is all right and let me go a little ... I didn't go around these days and here I broke, but it will be good for someone
ANGELA, you are smart, move forward, look for your recipes in this dairy space, there is still a lot you can invent, do not be afraid that they will not understand with your recipe !!!
Cheese wars have been going on for at least 15 years, especially in Europe !! I did not know this yet and could not imagine !!! Production cheeses against small shopkeepers with their own old recipes, there are many dock films .. And CAMUMBER and other eminent cheeses have not been spared !!!
So find the films (in the cheese topics are exhibited) what the cheese makers say with the herd, at what price they pay for cheeses from whole raw milk, what batches are allowed by the EU to produce such cheeses and the ban on exporting to other countries !!! Honestly, from such info the hair stood on end !!! Here there is a conversation about the same rennet, and cheese-makers are defending their position in favor of the real animal origin of the rennet ... Examples are given and so on ... And in the end, litigation for the use of the names of patented brands !!!
On this I say goodbye to you, I made my contribution
Mikhaska
Quote: katerix
Pepsin is the same enzyme, only of plant origin!
You surprised me a lot! As far as I, and many here on the forum, know, pepsin is an essence, a globular protein, a proteolytic enzyme belonging to the class of hydrolases. And it is produced not by plants, but by the main cells (glandulocytes) of the gastric mucosa of animals and birds.
ang-kay
In a storm I raised in a glass of water! Maybe not high-quality pepsin, but cheese and ricotta are very tasty, cannot be compared with store ones. And I have no doubts about milk. I take it from the monastery. Thanks for the science.
Mikhaska
Yes, not in a glass, Angelchik! If a person, with his statements, literally, turns the whole enzymology upside down (the science of studying the structure, mechanism of action and classification of enzymes - enzymes, to which pepsin belongs), then I think the correct definition should be given here. In order not to lead other readers into a false jungle.
katerix
Mikhaska, if you took the first two lines from Wikipedia, it's your right to blame anyone!
And the pepsin that you sell and many use is mainly of Japanese origin and correctly called mucorpepsin, but popularly called Pepsin !!! Since you are so annoyed by my personality, do not read !!! And read what is written on the packaging of your pepsin first, and then comment !!!
And here is an excerpt from your own Wikipedia and in the same section!
Mucorpepsin (English mucorpepsin) is a proteolytic enzyme of the hydrolase class. CF code 3.4.23.23. Mucorpepsin is obtained from Mucor pusilus and Mucor miehei mushrooms. It is used in the food industry as a substitute for animal rennet.

It is found on the Russian market as "Pepsin, microbial renin, an enzyme for the preparation of soft and pickled cheeses" of "vegetable origin", Japanese production, in which mucorpepsin is used as a milk-clotting enzyme

So where am I wrong Mikhaska ?!
Mikhaska
I'm not annoyed at all. You wrote about pepsin. And not about mucorpepsin at the beginning of my post, the quote from which I took. If I took a quote from Vicky, I would indicate it. But fortunately, I studied enzymes at one time. That is why I pointed out the discrepancy between the information you provided and the official science of enzymes.
Mikhaska
Quote: katerix
Since you are so annoyed by my personality, do not read !!!
I think I am free to read and comment on all posts that I find necessary. As much as you do. And next time I advise you to submit more accurate information so as not to cause this kind of debate.
katerix
You have an excellent memory that you remembered exactly the commas, for good I envy
And I, in a simple way, in our folk communication with people, I communicate and everyone knows exactly the Japanese pepsin called meito and everyone understands each other, and no one has ever bothered with the name mucorpepsin !!!
Summer
Quote: Mikhaska

You surprised me a lot! As far as I, and many here on the forum, know, pepsin is an essence, a globular protein, a proteolytic enzyme belonging to the class of hydrolases. And it is produced not by plants, but by the main cells (glandulocytes) of the gastric mucosa of animals and birds.
Figaseeeeeee, what clever words you know, Irinka, you seem to look so innocent in your little wheel, but she herself, oooooo!
Don't quarrel girls
ang-kay
Girls, what are you doing? Let's live in peace! If I knew that such passions would go, I would not have posted anything at all.
Summer
Angel, what a lovely ricotta, sorry I don't have whey
ang-kay
Olesya, thanks. But already a question. what to call it?
Mikhaska
Oh, name it ... Well, for example, soft homemade Luhansk cheese. Or, in Luhansk. What? Sounds great! And it is immediately clear to everyone who the author is.
NatalyMur
Angel, I think so, if from whey with vinegar - ricotta, period. It's clearer that way. And then what turns out is definitely not cheese or cottage cheese.
ang-kay
Yeah. She invented Starobelsky bread, Lugansk sausage too. Now come up with a cheese name? Let there be Angelkin soft cheese! Or cheese "Aydar" (we have such a river in the city)
ang-kay
Quote: NatalyMur
And then what turns out is definitely not cheese or cottage cheese.
Agree.
Mikhaska
Oh, Aydar is heard now ...
ang-kay
: girl_haha: Everything is fine.
Mikhaska
Ah, it will be so nice! He's still your cheese. Stunned! Soon, in addition to the book on your breads, we will begin to demand from you a book of your personal culinary recipes!
ang-kay
Well, this is still far away. Here, the Rada will find investors, then I will deploy to full power!
katerix
By the way, there were discussions on cheese topics, which enzymes are better to use, each of his experiences described and told what he came across and what he encountered, it's a pity that everything is scattered around the topics ...

But nothing from any such clash, others begin to understand more in all the little things, study more meticulously, and so on ... So I'm not offended in any way that is not being done for the better
everyone can make mistakes, including me, so who was misled, sorry
ang-kay
Nothing wrong. Truth is born in controversy and personal experience. And I have never read the cheese topic on the forum.
katerix
Quote: ang-kay

Well, this is still far away. Here, the Rada will find investors, then I will deploy to full power!
So all the more you need to come up with your own names, there are great ideas thrown!

Angela, use such a rich whey in ice cream, place milk, and dictate and new taste !!!
But this is when your Aydar will bother you!;)
katerix
So, welcome to our company, join us, teach and learn and do better than us !!! And I thought you were with us, you confused the modet with someone, litter
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13764.1280
ang-kay
Thank you. I'm still trying on my own. There is no time for everything. I bought ready-made starter cultures with enzymes. She did feta, Russian and gouda. Now I’m hooked on feta cheese so that it’s faster. But there are enzymes. I do not know how "alive" they are, but I keep something in the freezer, and something just in the refrigerator.
katerix
Mikhaska, you have great russula huge in Siberia (Sori I don't know their scientific names), an excellent enzyme and the taste of cheese on them ... Membranes are used !!!
Since you know a lot, join the discussion of cheese topics !! Augla saglya: Friends

Quote: ang-kay

Thank you. I'm still trying on my own. There is no time for everything. I bought ready-made starter cultures with enzymes. She did feta, Russian and gouda. Now I’m hooked on feta cheese so that it’s faster. But there are enzymes. I do not know how "alive" they are, but I keep something in the freezer, and something just in the refrigerator.
Your right
Irina F
Angela, wonderful RICOTTA came out!
That this is RICOTTA, I think no one doubts, because this is how it is made - from whey with lemon juice or vinegar!
Actually, a discussion out of the blue
ang-kay
IRINA, Thank you! This is recognized by the majority of votes as ricotta! Hooray!
Irina F
Angela,
iren-star
Angela, thanks! I did a riccott too. To say that I am happy, to say nothing !!! The main thing here is that the raw materials are correct, and everything will work out !!!
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