Ricotta (Whey)
https://fromaggio.com/products/fromaggio-tartmate-citric-acidRicotta is a favorite component of many dishes. It can be eaten straight or mixed with condiments such as sugar, cinnamon, strawberries, or chocolate shavings. The whey of hard cheeses can be used to make Ricotta, so it's best not to waste it. Enjoy this super quick and simple recipe!1. Instructions
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot. Add the Hard cutter/mixer on the shaft by pushing it down as far as possible.
2. +Ingredients
Please add:
2 liter of Whey
Tip: Use only sweet whey (from hard cheese). Acid whey won't work. If you have a bit more or less than 2 liters (0.53 gallons) of whey, it is ok.
3. Heat
Time: 01:00:00
Temperature: 90 °C
Speed: 50 RPM
4. +Ingredients
Please add:
6 g of Fromaggio TartMate Citric Acid
Tip: dissolve fully in 1/2 cup of water, open fully the pot and spread all over the milk homogenously and observe the curd slightly changing for 1 minute. Then close to the next step.
5. Mix
Time: 00:00:20
Temperature: 100 °C
Speed: 30 RPM
6. Heat
Time: 00:02:00
Temperature: 90 °C
Speed: OFF
7. Instructions
Open the pot and observe if the curd is separated from the whey. If not, add another 3 grams of citric acid evenly diluted in 1/4 glass of bottled water.Wait 2 minites for curd to form.
8. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 00:10:00
9. +Ingredients
Please add:
9 g of Salt
Tip: 9 grams is an estimate. Please use 1% salt of the final curd weight.
10. Instructions
Transfer the Ricotta into a container and refrigerate
11. Instructions
Enjoy!
Please ensure that all parts are cleaned and sanitized. Then insert the plastic drainer into the heating pot. Add the Hard cutter/mixer on the shaft by pushing it down as far as possible.
2. +Ingredients
Please add:
2 liter of Whey
Tip: Use only sweet whey (from hard cheese). Acid whey won't work. If you have a bit more or less than 2 liters (0.53 gallons) of whey, it is ok.
3. Heat
Time: 01:00:00
Temperature: 90 °C
Speed: 50 RPM
4. +Ingredients
Please add:
6 g of Fromaggio TartMate Citric Acid
Tip: dissolve fully in 1/2 cup of water, open fully the pot and spread all over the milk homogenously and observe the curd slightly changing for 1 minute. Then close to the next step.
5. Mix
Time: 00:00:20
Temperature: 100 °C
Speed: 30 RPM
6. Heat
Time: 00:02:00
Temperature: 90 °C
Speed: OFF
7. Instructions
Open the pot and observe if the curd is separated from the whey. If not, add another 3 grams of citric acid evenly diluted in 1/4 glass of bottled water.Wait 2 minites for curd to form.
8. Drain
To drain, lift up the drainer by the handle. Put the mesh strainer on top of the heating pot, and the drainer inside of the mesh strainer
Time: 00:10:00
9. +Ingredients
Please add:
9 g of Salt
Tip: 9 grams is an estimate. Please use 1% salt of the final curd weight.
10. Instructions
Transfer the Ricotta into a container and refrigerate
11. Instructions
Enjoy!