Home made ricotta cheese
Easy to make,and as clean an health as you can get it ,if you make it from organic milk. I make it from the fresh organic milk I buy directly from the farmer close by,but you can just as well use any store bought organic milk,preferably from whole milk,like Røros milk, since the fatty acids is just as important in our diet , as the proteins.
Ricotta cheese is a fresh cheese that need to be used relatively fast, fresh cheese as it is. But it wil keep in the fridge for three days. Wonderful in fruits desserts, as filling in cakes,cam be baked as topping on salty dishes in the owen and traditionally used a lot in pasta dishes in Italy.
I love to make cheese cake from it ,or eat it very fresh with fruit and honey,or with any herb or blossom sirups,ie birch sirup,witch adds a wonderful flavor to it.
To make ricotta cheese :
2 liters of fresh whole milk
0,5 dl cream
3 tablespoons of fresh lemmon juice
½ teaspoon salt
Warm the milk and cream up to a rolling boil,on medium heat while stirring to prevent burning.
Then add the lemon juice,and let it simmer for one min and then add the salt. Keep simmering for an other min,while stirring carefully. The milk will now curdle, and you can line a colander with a cheese cloth or a thin ,fine mesh cotton cloth.
Pour the mixture into the colander, and let it drain for an hour.
Gather the cheese cloth by its corners,and twist together to force out any remaining liquid. When the liquid coming out turns form clear to milky it has drained enough.
Remove the ricotta from the cloth,and store in a air tight container in the refrigerator.