No more ricotta in the fridge? Don’t panic, you can make ricotta at home super easy! Discover Chef Simone Zanoni’s recipe.
On toast as an appetizer, as a topping for lasagna or even as a dessert, in cheesecake, ricotta It slips into many everyday recipes so it’s always helpful to have a jar on hand. Did you just finish your last bowl? No need to rush into the races, you can Prepare it yourself in just a few steps very simple. Here’s how to make ricotta at home with the recipe Simone Zanoni, restaurant chef George Four Seasons Hotel George V in Paris.
Ingredients for Homemade Ricotta Simone Zanoni
To prepare ricotta at home, the chef recommends using fresh whole milk, which can be found in the refrigerated section.
- 2 liters of fresh full fat milk
- 70 grams of lemon juice
- 1 pinch of salt
Steps to make ricotta Simone Zanoni at home
For this recipe, you will need a large saucepan, a whisk, a large bowl, a fine-mesh strainer, and a clean kitchen towel to strain out the ricotta.
- In a saucepan, heat the milk until it gets hot It almost boils : The temperature reached should be between 85 and 90 degrees Celsius. Turn off the fire.
- Milk salt then Add lemon juice Strain it with a fine sieve. Whisk the ingredients together until the milk starts to curdle.
- cover f Let’s stand for ten minutes in the tagine.
- Place the strainer over the bowl and squeeze out the ricotta using the towel above to catch the whey.
- Let it drip until it completely abandons its water. When the ricotta becomes compact, place it in a container in the refrigerator to store.
Your ricotta is ready! You can use it as is or Drizzle with olive oila pinch of salt and a cycle of pepper mill for added indulgence.
