Appetizers
Ricottina cheese
Ingredients
- 1 liter of milk (cow, goat, sheep, almond, or lactose-free)
- Juice of 1 lemon (or 10 ml apple cider vinegar)
Times
- Preparation time: 50 minutes
Features
- LOW-TEMPERATURE COOKING
- BLAST CHILLING
Difficulty
- Easy
Proceeding
Pour the milk into the blast chiller tray and set the low cooking temperature to 70°C for 30 minutes. When the milk reaches 70°C, add the lemon juice and stir gently. The milk will immediately begin to curdle, forming ricotta flakes. Pour the mixture into a colander and leave to drain for about 10 minutes.
Next, place the ricotta in the appropriate molds and place them in the blast chiller with the blast chilling function set to +3°C for 20 minutes. Once ready, you can customize your ricotta as you like and store it in the refrigerator for up to 7 days.
Next, place the ricotta in the appropriate molds and place them in the blast chiller with the blast chilling function set to +3°C for 20 minutes. Once ready, you can customize your ricotta as you like and store it in the refrigerator for up to 7 days.
Tips
Thanks to rapid cooling, you can store your ricotta in the refrigerator for up to 7 days! You can customize it however you like!