The production of ricotta in the territory of today’s Italy began presumably back in the Bronze Age. In the second millennium BC. in these places, cheese making from whole milk was widely developed. A large number of ancient kettles for curdling and heating milk, as well as found cheese graters, confirm this fact.

The increase in cheese production led to a large stock of whey, which prompted cheese makers to develop a new whey-based recipe. Ricotta began to be prepared from whey with a small addition of milk, that is, the way it is done now.

The writers describing the agriculture of the ancient Romans do not mention ricotta. Most likely, the reason is that the disadvantageous production and short shelf life prevented whey cheese from entering the large markets. There is an assumption that ricotta was the food of the shepherds.

In the II-III centuries BC. statesman Cato the Elder legislatively regulates the use of sheep’s milk for the production of pecorino cheeses (Pecorino) and ricotta;
It is described how Frederick II the king of Sicily in the 13th century, passing by the house of the owner of a dairy farm with his hunting party, stopped to taste ricotta and was delighted with it;
The first written mention of the technology for preparing ricotta is in the medieval medical treatise on the healthy lifestyle of Tacuinum sanitatis;
In 1548, in the book of Ortenzio Lando, a fictional character travels to a place near Pisa to buy “the world’s best ricotta”;
On May 13, 2005, Ricotta Romana cheese was legally classified as a Protected Designation of Origin (DOP) cheese.

Cooking technology

The process of making ricotta has not changed since its inception. The first step is to heat the serum (sometimes with additional acidification) to 85-90 degrees, as a result of which the albumin and globulin coagulate and float. After full ascent, the heating is stopped and the mass is cooled. Next, the curd curd is placed in cone-shaped baskets to remove excess moisture for 8-24 hours. Traditionally, willow baskets were used for the production of cheese, now plastic and metal ones are used. Then the ricotta is transferred to dry, cool rooms.

Whey contains little protein, so today ricotta is produced in several ways using different types of whey mixed with milk.

Views

Consider what types of ricotta exist:

Ricotta Romana – made from sheep whey left over from the preparation of Pecorino romano with the addition of whole milk from sheep grazing only on the pastures of Toscana (Toscana). The cheese has a lumpy texture, white color and sweet taste;
Ricotta di Bufala – made from whey and buffalo milk in the provinces of Campania, Lazio, Puglia and Molise. White porcelain cheese has no crust. The texture is creamy and soft, the taste is delicate, slightly sweet.

There is another option for classifying ricotta depending on the age of the cheese:

Salad Ricotta (Ricotta salata) – translated means “salted ricotta”. Produced in Sicilia and Sardegna, and in several regions of mainland Italy. The curd curd is squeezed out, salted and kept for about 3 months. The color of the cheese is milky white, the texture is soft and pliable. The taste is salty, milky, with a nutty hint. It happens that the ricotta of the salad is aged for a year or more, thereby obtaining a hard cheese for grating;
Ricotta infornata – produced by roasting fresh ricotta in the oven until brown (sometimes dark brown) crust color. At the same time, the cheese mass acquires a pale golden color. Cheese is traditionally eaten fresh;

Ricotta affumicata – just like the previous species, it is heat treated. The process takes place in smokehouses using oak, chestnut or juniper wood. The color of the ricotta cheese crust is reddish-gold. Milky taste with smoky aroma;
Ricotta forte also known as Ricotta scanta is made from different types and combinations of milk (cow, goat, sheep, buffalo). The cheese is kept for about a year, during which the cheese is stirred every 2-3 days to avoid the appearance of mold. The result of aging is a soft brown paste with a sharp, piquant taste. This ricotta is sold in glass jars.

Why is fermented milk product useful?

The cloudy liquid obtained after making homemade cottage cheese is very useful for the body. Why is serum useful? First of all, it is saturated with beauty vitamins A, E, C, as well as vitamins of group B. It is especially valuable that it contains rare vitamins B4, B7.

Due to the high calcium content, there is an undeniable benefit for hair, nails, and the entire skeletal system. Drinking a sour liquid, you will also help the heart work, as it lowers blood pressure, removes swelling, and cleans blood vessels.

There is a huge benefit for the digestive tract, since it multiplies the number of necessary bacteria, cleanses the intestines of harmful substances. The use of serum is shown to improve the functioning of the liver, kidneys, adrenal glands, improve hematopoiesis, increase immunity, as protection against nervous tension.

Nutritionists note that it contains more minerals and vitamins than fermented baked milk, kefir, and the calorie content is several times less. Therefore, this fermented milk drink will be useful for everyone who wants to lose weight and improve health.

Calorie content and benefits

The nutritional value of riccotta cheese is only 134 kcal per 100 g of product, which contains:

Proteins 9.3g;
Carbohydrates 2.9g;
Fat 9.5g.

Ricotta is generally considered one of the healthiest cheeses, as it contains very little fat compared to other varieties.

Ricotta is an excellent source of nutrients. By eating 150 g of cheese, you provide your body with:

28% of the daily protein needed to maintain muscle;
26% (257mg) Daily Value of Calcium for Strong Bones and Healthy Teeth, Hair and Skin
139 mg of Omega-3 and 339 mg of Omega-6 fatty acids, which prevent the development of cancer and cardiovascular diseases;
Trace elements: selenium (26%), phosphorus (20%), zinc (10%). Selenium protects the body from free radicals that cause the formation of tumors;
16% of the daily value of vitamin A, which supports healthy vision and the immune system;
15% of the norm of vitamin B12, which plays an essential role in the normal functioning of the nervous system.

Homemade ricotta recipe

Milk, lemon juice, salt and half an hour of your time are all you need to make fresh homemade ricotta. You will be pleasantly surprised at how easy it is!

Required ingredients and cooking utensils

So, for homemade ricotta, we need to measure:

2.25 liters of whole milk;
80 ml lemon juice (about 2 medium lemons) or 80 ml wine vinegar or 0.5 teaspoon citric acid;
1 teaspoon salt (optional)

You will also need the following cooking utensils:

4-liter enamel (!) Saucepan;
Digital Thermometer;
Measuring spoons;
Gauze;
Strainer bowl;
Colander;
Noise.

At the end of the cooking process, we will have about 600 ml of cheese.

Cooking stages

First of all, pour the milk into a saucepan and set over medium heat. We monitor the heating process using an electronic thermometer. When the temperature reaches 93 degrees, the milk begins to rise and steam. So it’s time to take it off the fire to avoid the trouble called “the milk ran away.”

Then add salt (if you prefer a salty product) and an acidifying factor. In our case, pour lemon juice into the milk and mix gently.

We leave the resulting mixture alone for 10 minutes in order for the reaction we need to pass, and we get cheese flakes. As time passes, you will see a clear separation between the white curd mass and the straw yellow whey. Dip a slotted spoon into our mixture for safety.

If you see that not all the milk is curdled (the liquid part is opaque, milky), then add one tablespoon of lemon juice and wait a few more minutes.

Then we cover the colander with gauze and take out large curdled clots from the pan with a slotted spoon. This will help prevent spattering of the whey later on. After removing large lumps, we can filter the rest of the mass through a sieve.

The draining time of the whey is from 10 minutes to an hour. Why is there such a big difference, you ask? It depends on your preferences: after 10 minutes you get a wetter ricotta, after an hour the product will become drier. If after an hour’s aging it seemed to you that the cheese is too dry, the situation can be corrected by adding a small amount of whey.

Fresh ricotta can be used immediately or consumed as needed, keeping it in the refrigerator for no more than a week.
Take your time to pour out the resulting whey, as we can get some more ricotta from it.

Second batch of ricotta

Leave the whey for 12 hours at room temperature in an enamel saucepan to form the necessary acidity. After the time has elapsed, put the container on fire, set the thermometer and start heating to 93 degrees, remembering to stir.
Remove the whey from heat, cover the pot and wait for the whey proteins to curd. The curd particles will look like snow-white clouds floating in a completely transparent, yellowish liquid.
Pour the mixture carefully into a colander lined with several layers of cheesecloth. The ricotta particles will be smaller this time, so the liquid will drain off in 2-3 hours. Attention! Do not try to pick up the sediment on the gauze for better drainage. As a result, you will break the porosity of the mass, and the process will last much longer.
Carefully remove the ricotta from the cheesecloth and enjoy the result. You are holding the real Italian whey cheese in your hands.
You can store it together with the first batch for no longer than a week.

Again, do not pour out the remaining liquid. It is used in the preparation of ciabatta, muffins, pastry dough. Just replace the water written in the recipe with whey. It will soften the taste of your baked goods.

Recommendations for choosing milk

First, it is preferable to use whole milk. If it is not possible to purchase it, then even 2.5% will do, so the ricotta will be less greasy.
Secondly, in no case choose completely skim and UHT milk. These species are not curdled.

Whey Ricotta

Making tender homemade whey ricotta is easy. Of the ingredients you will need:

6-9 liters of whey;
50 ml apple cider vinegar, 9%;
salt – 1/2 teaspoon.

Cooking steps:

Pour the whey into a container, send it to the fire. We heat the whey to 85-90 ° С, but do not let it boil. Upon reaching the specified temperature, pour apple cider vinegar into the container and wait for the curdling process to begin.
As soon as curd flakes appear on the surface of the whey, remove the container from the heat and let it cool to room temperature.
After cooling, pour the curd mass into a colander, previously covered with wet gauze.
Place the colander in a high saucepan to drain the whey.

How much whey will drain depends on which product you want to get – drier or softer.

What can be replaced

This Italian whey product bears similarities to some other fermented milk products.

If necessary, you can replace it, for example, cream cheese Philadelphia, Mascarpone, Buco, Almette.

Buttermilk cheese is very good for cheesecakes (it has a mild, slightly sour taste and creamy texture).

An excellent option is the delicious, but very expensive Fromage Blanc cheese – buttery, having the consistency of yogurt.

If you are looking for an easier option, use fresh soft cottage cheese or also very fresh goat cheese.

We learn the subtleties and secrets

You can use not only whey, but also milk or cream. You can mix milk and whey. Milk caseins combine whey proteins together and ricotta cooks faster.

The whey should be after the cheese, not the curd. The cheese whey is sweetish, and the curd whey is sour. There should be no sourness in ricotta. That is why you need to cook it right away. As soon as the whey stands in the refrigerator overnight, it becomes acidic. By the way, well-infused curd whey can be used for curdling milk instead of lemon juice. It’s okay if it stays on for a few days, in which case you will need a small amount of whey to make the cheese.

You can take milk for ricotta of any fat content, the main thing is that it is fresh and preferably natural. Remember that skim and UHT milk is not curdled, so it is best not to use such milk.

And one more important point. After adding acid, bring the temperature to 95 ° C and maintain it at this level. This is where a kitchen thermometer comes in handy. Why 95 ° C? It is in these conditions that flakes of the density that is needed for this cheese are obtained – not softer or harder.

You can bring the ricotta to a dense texture by hanging cheesecloth with cheesecloth, as in the process of making homemade cottage cheese. After an hour, you will have a ball that can be cut.

Summer recipes

In the summer, you want something fresh and tasty. In the summer heat, you can make refreshing soups. Use a dairy product instead of kvass.

Prepare the beetroot: for 1 liter of whey, boil 2 potatoes, 2 beets, 3 eggs. Finely chop all this, add greens, cucumber, radish, salt, season with sour cream. Delicious beetroot is very beneficial for the body, as it is rich in vitamins and minerals.

Slimming soup. Bring 0.5 liters of sour liquid to a boil, put 3 tbsp. l. millet, cook for 10 minutes, add 1 diced apple, some pumpkin, salt, add cloves or cinnamon, cook for another 10 minutes.

Where else can you use this useful product? You can make drinks that are great for quenching your thirst.

Beverages

Berry cocktail. For 250 ml of liquid, take 100 g of berries, add a pinch of cinnamon, 1 tbsp. a spoonful of sugar, beat with a blender.

Whey cocktail. Add 2 tbsp to 0.5 l of liquid. l. honey, 0.5 tsp. grated ginger, a pinch of cloves and cinnamon, beat with a blender.

What is ricotta used for?

This traditional Italian product is made from whey left over from the production of other cheeses. Hence the name, ricotta, which means “re-cooked”. There are 2 types of cheese, one made from sheep whey and the other from buffalo milk waste.

Many are interested in the question of what ricotta is eaten with, most often it is used as an independent dish, sandwiches with this cheese turn out to be unusually tasty. It is also added to various dishes, such as pasta, lasagna and even sweet pastries.

Ricotta is considered one of the healthiest cheeses because it contains little fat, its calorie content is 134 kcal per 100 g of product. In addition, it contains omega acids that prevent the development of cancer and heart disease.

Creamy ricotta cheesecake

Italian ricotta can also be made with cream. The cheese has a delicate creamy taste and an unmatched aroma.

You will need 1 liter of milk and 300 ml of 25% cream. Combine dairy products in a saucepan and place them on the stove. While stirring constantly, bring the mixture to a boil over low heat. Pour in the juice of half a lemon and keep on fire for another minute. During this time, the curdled curds should have already separated from the whey. You shouldn’t keep milk and cream too long on the fire, otherwise the cheese will be too rubbery in consistency, and we need tenderness.

Cover the pot with a towel and let cool. Transfer the cheese to the cheesecloth with a slotted spoon and put it in a colander. You can squeeze the cheesecloth a little to speed up the cooking process, because you really want to taste this delicious delicacy as soon as possible! Add ricotta to salads and soups and, most importantly, try making a real cheesecake with this cheese at least once. After that, you will prepare this dessert with only ricotta!

The fat content of ricotta depends on the fat content of milk – it is about 17 g per 100 g of product with a calorie content of about 175 kcal. It turns out that this cheese can be called a dietary delicacy, especially when compared to regular cheeses. In other words, you can enjoy ricotta more often than you previously thought.

What delicious can you cook

The most famous classic dish with ricotta is the Pastera Italian Easter pie, the recipe of which, according to Italians, is more than 2 thousand years old.

Sicilian cannoli and fruit cakes based on this cheese are incredibly delicious.

Universal ricotta allows you to create a divine dessert without heat treatment.

This is very useful in the heat or, if necessary, to quickly prepare a treat.

You can simply combine it with citrus zest, flavor with vanilla or rose water, add fruit, cocoa or chopped chocolate, season with cinnamon, or add young honey.

desserts

On the basis of homemade ricotta, it is possible to prepare a lot of desserts, folding pastries. The result is incredibly tasty, delicate and light dishes.

Curd cupcakes

Let’s take from the ingredients:

ricotta – 100 g;
cottage cheese – 350 g;
butter – 200 g;
granulated sugar – 1 tbsp.;
flour – 250 g;
chicken egg – 3 pcs.;
candied fruits – to taste;
icing sugar – 6 tbsp. l.

Cooking steps:

Grind soft butter with sugar to white.
We interrupt the cottage cheese in a blender.
We combine the butter mass with cottage cheese and eggs. Beat everything until a homogeneous consistency is obtained.
We introduce flour in small portions into the butter-curd mixture, mix everything until smooth. We introduce candied fruits into it. If desired, add vanillin and lemon zest here.
We lay out the dough in tins and send it to bake in an oven preheated to 180 ° C. baking time – 30-40 minutes.
While making cupcakes, there is time to tackle the cream. Stir the ricotta with the powdered sugar until smooth.
Cool down the cupcakes after they have been prepared and, using a pastry bag, decorate the top of the dessert.

Ricotta cheesecake

To make a cheese dessert, take the following ingredients:

ricotta – 0.5 kg;
sour cream – 5 tbsp. l .;
chicken egg – 3 pcs.;
lemon juice – 20 ml;
boiled condensed milk – 4 tbsp. l .;
butter – 40 g;
shortbread cookies – 100 g;
granulated sugar – 5 tbsp. l .;
corn starch – 1 tbsp l .;
almond petals – 50 g;
lemon zest – 1 tsp

Let’s start cooking:

Grind the cookies into small crumbs and mix with soft butter. We spread the resulting mass in a form with high sides and tamp it along the bottom.
Using a mixer, beat the ricotta, sugar, starch, lemon juice and zest. Then we introduce sour cream here, 50 grams of boiled condensed milk. One by one we introduce into the mass of eggs, thoroughly mixing the ingredients each time.
We put the filling in the mold on the base and send it to the oven preheated to 160 ° C. The baking time is 55-60 minutes. After baking, let the cheesecake sit in the oven for another 20 minutes.
We take out the dessert and cool it to room temperature.

It remains only to grease the top of the cheesecake with the remaining condensed milk, sprinkle it with almond petals and send it to the refrigerator. You can try homemade dessert in 4 hours. Enjoy your tea!

Healthy baked goods

First, let’s prepare custard pancakes. Take 0.5 liters of fermented milk liquid, the same amount of water, 2 glasses of flour, 2-4 tbsp. l. sugar, a little salt, 2 eggs, 2 tbsp. l. vegetable oil.

Cooking steps:

Put salt and sugar in the water, boil.
Sift the flour, add 34 whey, mix so that a thick dough turns out, pour in the rest of the sour milk.
Then, stirring vigorously, pour in hot sweet-salty water.
Beat the eggs separately, add to the dough, pour in the vegetable oil.
Let the dough brew for 12-15 minutes.
Heat the pan, grease with oil. The pancakes will turn out to be thin, similar to lace.

Fritters. For 0.5 liters of liquid, take 1 egg, 3.5 cups of flour, 2.5 tbsp. l. sugar, vanillin and a little salt on the tip of a knife, also put 0.5 tsp. soda, slaked with vinegar.

Warm the whey slightly, add salt, sugar, egg, add sifted flour, vanillin, soda. Mix all this until sour cream is thick. The pancakes will turn out to be lush and very tasty.

Sandwiches

Homemade ricotta sandwiches are a great snack. They will be able to decorate any festive and everyday table.

With ricotta, you can make a lot of options for sandwiches:

with herbs and salmon;
with mint;
with cucumber and salmon;
with cherry tomatoes;
with boiled chicken;
with fruits – strawberries, blueberries;
with nuts;
with toppings – caramel, vanilla, chocolate.

As a basis, you can take:

baguette;
fresh toast bread;
toasted toast;
tartlets.

Pies

Baking on a fermented milk product will also turn out tender and fluffy.

Pie dough:

Heat 0.5 liters of acidic liquid, add 2 tsp. sugar, salt, 2 tsp. dry yeast, 4 tbsp. l. vegetable oil, 1 egg.
Add sifted flour (400 or 500 g) to the liquid in portions.
Stir the dough until it sticks to your hands. Then cover it with a towel for 40-50 minutes.
Prepare the filling, bake in the oven or fry in a pan.

Neapolitan pie

Not sure what to make with ricotta cheese, start with these traditional Italian pastries. Back in the days of paganism, this dish marked the arrival of spring. Although it is considered to be an Easter dessert, its fans cook Easter cake at any time of the year. In ancient times, it took several days to make a cake, in the modern world the recipe was adapted and the whole process will take you no more than 1 hour.

Ingredients:

boiled wheat – 400 g;
sugar – 800 g;
ricotta – 600 g;
dried fruits – 150 g;
milk – 100 ml;
chicken eggs – 10 pcs.;
butter – 200 g;
orange juice – 50 ml;
flour – 450 g;
lemon – 3 pcs.;
cinnamon, vanillin, icing sugar.

Sequencing:

Start the process by making the dough, for this combine flour and 200 g of sugar, add 200 g of butter, 3 yolks and the zest of one lemon. Knead the dough, then wrap it in a plastic bag and store in a cool place.
Now start the filling, put butter, wheat, 1 diced lemon into a small container and pour in the milk. Simmer over low heat until thickened.
Combine ricotta with sugar in a deep bowl, add 5 whole eggs and 2 yolks, cinnamon, vanilla and orange juice. Rub until smooth.
Take out the dough and roll out a flat cake, half a centimeter thick and put in a special mold, which you should grease with oil beforehand. Cut dough that does not fit and set aside for now.
Add the filling, spread it with a spoon, so that the layer is even.
Roll the remaining dough into strips and lay them in a grid.
Place the cake in the oven, preheating it to a temperature of 180 degrees.

Sprinkle the finished dish with icing sugar.

Ricotta cheese cakes with banana

Cheese-based food will turn out to be much lighter and more tender than from cottage cheese. In addition, they will have an exquisite, piquant taste.

Ingredients:

cheese – 500 g;
egg – 1 pc.;
flour – 2 tablespoons;
sugar – 3 tablespoons;
banana – 2 pcs.;
mint, honey if desired.

Now follow these steps:

Place ricotta, flour, sugar, egg in a deep bowl and stir.
Form the meatballs, about 70 g each, and roll in flour.
Fry them in a hot skillet, on both sides, until golden brown.
Place the meatballs on a baking sheet and bake in the oven for 10 minutes.

On a festive plate, put cheese cakes sprinkled with powdered sugar, garnish with a sprig of mint, and a banana cut into rings next to it.

Tomato and Ricotta Salad

A dietary meal, especially for adherents of a healthy diet.

We will need the following products:

tomatoes – 3 pcs.;
cheese – 200 g;
Iceberg lettuce – 1 bunch;
sour cream – 50 ml;
egg – 2 pcs.;
garlic – 2 cloves;
vegetable oil – 50 ml;
salt pepper.

Let’s take a closer look at the stages of preparation:

Cut the tomatoes and boiled eggs into cubes and tear the salad with your hands.
Mash the ricotta with a fork.
For dressing, combine butter, sour cream, spices and minced garlic.
Put the Iceberg on the bottom of a deep cup, then the rest of the ingredients, and pour the sauce on top.

This dish can be diversified by adding, for example, avocado or shrimp.

Vegetable salad

We need:

1 cucumber
300g cherry tomatoes
250g ricotta
1 bunch of lettuce
2 tablespoons l. olive oil
1 tea l. balsamic vinegar

My vegetables. Cut the cherry tomatoes into 4 parts, cut the cucumbers into slices, tear the salad into small pieces. Prepare the dressing: mix olive oil and balsamic vinegar, salt to taste. Mix the vegetables, spread the cheese in small pieces to them, season. It turned out to be a very light and delicious salad!

Chicken salad with ricotta

We need:

250g ricotta
3 boiled chicken breasts
3 red apples
1 bunch of lettuce

For refueling:

2 tablespoons l. water
5 tablespoons l. olive oil
2 tablespoons l. granular mustard
1 tea l. wine vinegar
1 tea l. honey
pepper and salt

We cut out the core of apples, cut into thin slices. We also cut the chicken breasts, tear the lettuce into small pieces, spread the cheese in small portions with a spoon. We put everything in a salad bowl. We mix the ingredients for the dressing, send them there, mix well. If desired, you can decorate with any greenery.

Fruit salad

We need:

1 apple
1 banana
7 apricots
50g ricotta
1 dining room l. honey

We get rid of apricots, cut into slices. Remove the core from the apple and peel, cut into cubes, like a banana. Stir, season with honey. Put ricotta on top in small pieces, and you can serve it to the table! Delicious salad and sweet dessert in one bottle!

In fact, ricotta can be used absolutely anywhere, for whatever your imagination is enough – this way you bring a touch of innovation and sophistication to your daily dishes. It is the possibility of such widespread use and low calorie content that make it so popular in our kitchens. Thanks to the Italians, they really know a lot about cooking!

Cakes

Flour – about 550 g;
Semolina – 90 g;
Serum – 350 ml;
Eggs – 1 pc.;
Dry yeast and sugar – 2 tsp each;
Salt – 1 tsp;
Oil – 3 tablespoons;
Honey – 1 tablespoon

Cooking steps:

Heat the whey, dissolve the yeast, add salt, sugar, egg and butter.
Pour flour and semolina, knead not too steep dough.
Place the dough in a warm place to rise.
Roll out cakes from the dough, brush with honey, sprinkle with poppy seeds or sesame seeds.
Put on a baking sheet, let it brew for another 25 minutes.
Bake at 180-190 degrees for 25 minutes.

Ravioli with ricotta and spinach

The whole process will take some time, but the dish will turn out to be so appetizing and exquisite that these efforts will not be a pity at all.

Products for the test:

flour – 500 g;
eggs – 2 pcs.;
yolks – 8 pcs.

For filling:

ricotta – 600 g;
spinach – 2 bunches;
egg white – 2 pcs.;
butter – 30 g;
nutmeg – ¼ tsp

Sequencing:

Put flour in a food processor, break the eggs and turn the appliance on at the highest speed, so raw balls will come out. Put them on the table and knead the tough dough, remove for now in a cold place.
Wash spinach, dry and chop finely.
Simmer a little in a pan with the addition of butter.
In a deep bowl, mash the cheese with a fork, add the chopped eggs, spinach, nutmeg and salt.
Take out the dough and stick ordinary dumplings, I think this process is not necessary to describe.
For beauty, walk around the edges of each with a fork.
Cook the ravioli in salted water until they float.

When serving, pour with olive oil, you can grate Parmesan on top.

Outcome

Making homemade ricotta is easy, you just need to choose the right recipe and adhere to the described technology. Moreover, there are recipes according to which cheese is easily prepared at home without the use of special equipment.

Homemade ricotta can be used to prepare a variety of dishes, ranging from snack sandwiches to gorgeous baked goods. Don’t be afraid to experiment with flavors! Delight your family and friends with delicious homemade ricotta dishes!

Sources used and useful links on the topic: https://Italy4.me/cucina-italiana/italyanskie-syry/ricotta.html https://anisima.ru/chto-sdelat-iz-syvorotki-ot-tvoroga/ https: / /Italy4.me/cucina-italiana/italyanskie-syry/rikotta-v-domashnix-usloviyax-recepty-s-foto.html https://SirovaRus.ru/retsepty-syrov/domashnyaya-rikkotta https://sladko.club /rikotta-dlya-chego-i-kak-ispolzuyut.html https://www.edimdoma.ru/kulinarnaya_shkola/posts/22368-master-klass-delaem-rikottu-v-domashnih-usloviyah https: // eco-recept .ru / retsepty-s-syrom-rikotta / https://blabla-blog.ru/kulinariya/s-chem-edyat-rikottu.html

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