This recipe was once shared by a blogger, even before recipes became widely popular. While it’s not ricotta, it’s the closest cheese that can serve as a substitute in various recipes. It works wonderfully when baked into a cheese casserole or enjoyed simply with berries and honey, as its flavor is quite mild. My favorite version is made with raw goat’s milk.
- 2 liters of milk
- 100 ml of lemon juice
- salt and sugar
Pour milk into a saucepan and heat it, stirring, over low heat, without bringing to a boil. Add a pinch of salt and a full teaspoon of sugar.
Squeeze the juice of lemons and add it to the milk. After a few seconds, “flakes” should appear and the serum should go away. If this does not happen, add a little more juice. Remove from heat, cover and leave to cool completely.
If you overheat the milk, the cheese will turn out to be very rubbery.
Throw the mass on gauze and let the liquid drain, the more it drains, the harder the cheese.
Serum can be used for khachapuri or baking, instead of lemon juice, you can take white vinegar, and if you add a little sour cream, the ricotta will turn out sour.
Pour milk into a saucepan and heat it, stirring, over low heat, without bringing to a boil. Add a pinch of salt and a full teaspoon of sugar.
Squeeze the juice of lemons and add it to the milk. After a few seconds, “flakes” should appear and the serum should go away. If this does not happen, add a little more juice. Remove from heat, cover and leave to cool completely.
If you overheat the milk, the cheese will turn out to be very rubbery.
Throw the mass on gauze and let the liquid drain, the more it drains, the harder the cheese.
Serum can be used for khachapuri or baking, instead of lemon juice, you can take white vinegar, and if you add a little sour cream, the ricotta will turn out sour.
