Ricotta is an Italian cheese used in a lot of Italian pastries and desserts. Recently I made a Italian Pastry – Sfogliatelle Ricci and Sfogliatelle Frolle for which I needed ricotta for filling. To make ricotta at home you need milk and curd. IT is a very simple process, and the cheese resembles crumbled paneer a lot. But it is softer than the crumbled paneer and so you can also use it for home made cream cheese preparation.
Boil 2 litres of milk.
Add 1 cup of curd to the boiling milk and switch off the stove. After some time, the milk will curdle. Wait until the whey is clear.
Line a strainer and pour the curdled milk in it. Cover and set aside for 1 hour.
After an hour, the whey will be drained and the ricotta is ready to be used in your pastries and desserts.
Store remaining cheese in an airtight jar and refrigerate.
This looks so easy. I looked over so many other recipes online and the ingredients included milk, cream, whey /vinegar. But yours look completely different. I’m planning on canolli for husbands birthday and since ricotta isn’t easily available at my place. I’m thinking of giving it a try. Hope this turns our good. Thanks for sharing 🙂