Ricotta spread from milk and cream
Classic ricotta is made from the whey that remains due to the production of another cheese. However, ricotta can also be prepared quite simply from milk and cream, which in terms of taste is sometimes reminiscent of delicate cottage cheese.
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- 960 ml milk fat
- 480 ml cream
- 1 tsp salt
- 3 tbsp. lemon juice or white wine vinegar
- Pour the milk and the cream into a pot.
- Add the salt.
- Stir until the mixture comes to a boil.
- Turn off the heat.
- Add the vinegar and lemon juice.
- Stir and let stand for a few minutes.
- During this time the mixture should begin to curdle.
- Place 2-3 layers of molleton cloth on a strainer.
- Place a bowl underneath.
- Pour the milk mixture onto the molleton cloth.
- Let it stand for a while.
- Wait until the liquid has drained off.
- Let the cheese drain for 10-25 minutes.
- Keep in mind that depending on the length of the draining time, the ricotta will become correspondingly drier.
- The finished cheese can be stored in the refrigerator for a few days.
- Ricotta tastes simply delicious on freshly baked bread.
- Cooking pot
- Stirring spoon
- Molleton cloth
Calories: 563kcalCarbohydrates: 16gProtein: 10gFat: 52gSaturated Fat: 32gCholesterol: 188mgSodium: 730mgPotassium: 418mgFiber: 1gSugar: 13gVitamin A: 2153IUVitamin C: 5mgCalcium: 350mgIron: 1mg
* The nutritional values in this recipe are approximate and may differ slightly from the actual value.
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