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Ricotta is used in countless sweet and savory recipes. With it desserts and all kinds of elaborate meals are prepared. Along with other ingredients, they are fillings of great flavor. Being a product widely used in the kitchen for its large number of recipes that can be prepared with it.
At home it is prepared a lot because comparing the prices and the great advantage of doing it naturally without preservatives or additives, there is obviously a big difference. With just a few ingredients and in a little while you will prepare this recipe that you never imagined how easy it was to prepare at home!
With a liter of milk, approximately 200-300 grams of ricotta are made depending on the type of milk to be used, the method to make it and the type of consistency that is sought as a result (more or less liquid). So it is convenient to make 2 or 3 liters of milk if you use ricotta a lot in your meals.
I know that the small amount of the result is discouraging, but the flavor in my opinion is unmatched. In addition, it does not contain any type of preservative or additive. We can make the amount we need or if we do not get just that day at the supermarket, it is good to always schedule this recipe.
To make this homemade ricotta, you have two ways of making it, the traditional way or using a yogurt maker. At home, it’s about making things as natural as possible, so it was worth buying one because we use it a lot. But I’m going to put the two ways to do it in case you have one too.
The ingredients used to make this recipe are milk (non-skimmed milk works best) and lemon juice (the juice of half a lemon is used per liter of milk, approximately). In addition, you will need a linen to act as a filter and to be able to separate the ricotta from the whey (I bought a container that comes with a support in which the cloth filter is placed).
If you are going to use a yogurt maker, it is always good to read the instructions for it. If the yogurt maker has a recipe book, follow its instructions according to its brand. To make the ricotta in my appliance, I use the way the instructions indicate.
Either way of making ricotta works equally well. If you ask me what is the difference between one and the other, I must think that the quantity obtained is a bit and perhaps its texture is a bit more.
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