Rikota sir (Ricotta cheese)

Dobije se oko 200 grama.

Sastojci: 2 litra punomasnog mleka (ne koristite ultrapasterizovano mleko), ½ kašičice soli, 3 kašike limunovog soka (sveže ceđenog) ili belog (alkoholnog) sirćeta.

Priprema:

1. Obložite cediljku velikim komadom blago navlažene gaze koja je presavijena najmanje 4 puta.

2. Stavite cediljku iznad posude.

Uverite se da koristite nereaktivne materijale (nerđajući čelik, teflon, liveno gvožđe, keramiku ili staklo).

3. U velikoj šerpi sa debelim dnom zagrejte mleko na srednjoj vatri (4).

4. Dodajte so i povremeno mešajte drvenom kašikom.

Pazite da mleko ne zagori.

5. Zagrejte ga na 85°C (185°F).

Trebalo bi da bude potrebno oko 20 minuta da se postigne ova faza.

6. Smanjite vatru na nisku (2).

7. Dodajte limunov sok (ili sirće).

8. Polako mešajte smesu 2 minuta.

Primetićete da se grudvice (rikota) odvajaju od surutke (žućkaste tečnosti).

9. Sklonite sa vatre.

10. Poklopite šerpu i ostavite da odstoji oko 3 do 5 ili 20 minuta*

11. Pažljivo sipajte rikotu u cediljku obloženu gazom.

Konzistencija konačnog proizvoda zavisiće od toga koliko dugo ostavljate rikotu da se ocedi.

*Za kremastu rikotu, ostavite je da odstoji 3-5 minuta. 

Za suvlju rikotu, do 20 minuta.

12. Poklopite i stavite u frižider 3 do 4 dana.

Sa surutkom možete praviti hleb, picu, testeninu ili je piti ujutru (1 šolja pre doručka 30 minuta).

Napomene:

Nije dobro sa organskim mlekom.

Nije dobro sa Majerovim limunom.

Yield is about 200 grams.

Ingredients: 2 liters whole milk (do not use ultra-pasteurized milk), ½ teaspoon salt, 3 tablespoons  lemon juice (freshly squeezed) or white vinegar.

Preparation:

1. Line a colander with a large piece of lightly dampened cheesecloth that has been folded at least 4 times. 

2. Place the colander over a bowl. 

Make sure to use non-reactive materials (stainless steel, teflon, cast iron, ceramic or glass).

3. In a large heavy based saucepan heat the milk over medium heat (4).

4. Add the salt and stir occasionally with a wooden spoon.

Make sure the milk does not scorch

5. Heat to 85 C (185 F).

It should take about 20 minutes to get to this stage.

6. Lower the heat to low (2).

7. Add the lemon juice (or vinegar).

8. Slowly stir the mixture for 2 minutes.

You will notice the curds (the ricotta) separating from the whey (yellowish liquid).

9. Remove from heat.

10. Cover the pot and let it stand for about 20 minutes.

11. Carefully ladle ricotta into the cheesecloth lined colander. 

The consistency of the final product will depend on the amount of time you leave the ricotta to drain. 

For a creamy ricotta, let it sit for 3-5 minutes.

For a dryer ricotta, it can sit up to 20 minutes.

12. Cover and refrigerate for 3 to 4 days.

With whey you can make bread, pizza, pasta or drink it in the morning (1 cup before breakfast 30 minutes).

Notes:

Not good with organic milk.

Not good with Meyer lemon.