Making Ricotta at home is very easy, does not require a lot of techniques, and take no time at all.
As it’s known that ricotta made from the whey of other cheeses, but here I used whole milk and some buttermilk to make it.
However this sweet version contain no salt and does not use any acidic liquids or lemon juice to form it. So the shelf life for this cheese is very short 1-2 days only. Usually, I make this cheese once I want to make sweets that require cheese in it, especially the Middle Eastern sweets like Qatayef, Konafa, Pudding. It’s great also to serve this cheese with fresh fruits or preserves.
Ingredients:
- 8 cups whole milk
- 2 cups buttermilk
Directions:
1. Combine milks in a large pot and bring to boil, stirring occasionally. After 10 – 15 minutes the milk will begin to curdle. Stop stirring, but occasionally, scrap the bottom of to release curds. When you starts to see curds separate from the whey, remove from the heat.
2. Line streamer with the cheese cloth and place over a bowl. Carefully pour or spoon the contents from the pot into cheesecloth allowing the liquid to drain into the bowl. Save the forming liquids.
3. Gather the cheesecloth around the curds and gently squeeze to extract any remaining liquid. Allow to set in strainer for 2 hours to drain.
هذا النوع من الجبنه رائعه جدا لحشو القطايف والكنافه والكتير من الحلويات العربيه والوصفاتةالتي تتطلب اضافة الجبنه لها
جبنة الريكوتا الحلوه
٨ كوب حليب كامل الدسم
٢ كوب بتر ملك
نخلط الحليب مع البترملك ونضعه على النار لحتى يغلي نحرك بين الحين والاخر حتى لا يلصق ويحترق
عندما ينفصل البروتين عن الماء نرفعه عن النار ونصعه بمصفاة مغلفه بقماش الجبنه وموضوعه في طبق عميق . نصب الخليط و نصفيه من الماء او عرق الحليب المتكون
ونحتفظ بماء الجبنه
نغلق قطعة القماش بالجبنه جيدا ونضغطها ونتركها لتزل باقي مائها
Good Cooks 