Homemade Fresh Ricotta Cheese (Fiocchi di Latte) Recipe

Homemade Ricotta Cheese (Fiocchi di Latte)

Category: Side Dish
Servings: 4

Ingredients

Instructions

1. Prepare the Milk: Begin by pouring the skim milk into a large pot and adding the fine salt. Stir gently to dissolve the salt evenly in the milk.

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2. Boil the Milk: Place the pot over medium heat and bring the milk to a boil. Keep an eye on it to prevent it from overflowing. Once the milk has reached a rolling boil, turn off the heat.

3. Add the Vinegar: Quickly add the white wine vinegar to the milk, and stir the mixture for about 30 seconds. This will help the milk to curdle and form curds. Once you’ve stirred, cover the pot with a lid and let it sit undisturbed for 30 minutes.

4. Reboil the Mixture: After the resting period, return the pot to the stove and bring the milk mixture to a boil again, this time over high heat. Stir the mixture frequently to prevent any burning at the bottom. This should take around 10 minutes, and you will notice the curds beginning to separate from the whey.

5. Final Resting: Once the milk has fully curdled, turn off the heat again and cover the pot. Allow the mixture to rest for another 30 minutes to help the curds firm up.

6. Drain the Curds: After the second resting period, use a slotted spoon or ladle to carefully collect the curds (the fiocchi di latte). Transfer them into a fine mesh strainer or cheesecloth to drain away the excess whey.

7. Strain and Squeeze: If necessary, gently squeeze the cheesecloth to remove any additional liquid. If the curds seem too dry, add a few tablespoons of the leftover whey to reach the desired texture.

8. Serve: Once the fiocchi di latte are well-drained, they are ready to serve! These fresh curds can be enjoyed on their own, as a topping for dishes, or incorporated into your favorite recipes.

Enjoy the light, creamy texture of this homemade ricotta cheese, perfect for complementing a variety of dishes. It’s fresh, simple, and made with just three ingredients!