The article focuses on a straightforward recipe for homemade ricotta cheese. The method involves heating whole milk with salt to a boiling point, then adding lemon juice or vinegar to curdle the milk. After a period of resting, the curds are strained using a cheesecloth, allowing for customization of the cheese's moisture level. This simple process is highlighted as a revelation for the cook, who expresses surprise at the ease of making ricotta compared to similar cheeses like paneer.
Ricotta cheese! It's ridiculously easy. Can't believe it took me so long to figure that out.
I take whole milk and salt and bring it to a rolling boil over medium-high heat.
That's it. All done.
I often make paneer using a very similar method, and it's foolproof.
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