Ricotta is a dairy product obtained by coagulating whey protein. It has always been considered a light cheese with many proteins and little fat, and for this reason it is often present in low-calorie diets. Ricotta is present as an ingredient in many Italian recipes and depending on the region is made with sheep's milk, cow's milk or buffalo milk. Here I describe a really quick way to prepare it at home from the milk you can buy at the grocery store. I simply eat it with a bit of sugar and cinnamon as a light evening dessert.
Here the link to the recipe of the Italian cheesecake made with Ricotta.
INGREDIENTS
(For 1 cup of homemade ricotta)
4 cups of milk
1 teaspoon of salt
3 tablespoons of lemon juice
PREPARATION
1) Pour the milk into a saucepan and bring it to a boil. Add the salt and lemon juice and mix well. After about 5 minutes the milk will start to curdle.
2) Turn off the heat and keep stirring for 5 minutes.
3) Collect the milk flakes in a strainer to drain the whey well.
Store in the fridge for about 3-4 hours before serving.
