Ricotta fatta in casa senza caglio con due metodi, vedremo come ottenere anche un ottimo latticello

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat whole milk and heavy cream in a saucepan over medium heat until just below boiling, about 10 minutes.

Remove from heat and stir in white vinegar and salt until combined.

Let the mixture sit for 5-10 minutes to allow curds to form.

Line a fine-mesh strainer with cheesecloth and set it over a bowl.

Pour the curds and whey into the strainer, allowing the whey to drain for 15-20 minutes.

Gather the cheesecloth and twist to squeeze out excess whey for a firmer texture.

Transfer the ricotta to a bowl and season with salt, black pepper, and fresh herbs to taste.

Drizzle with olive oil before serving.

Cooking Techniques

Spice Level:

Allergens