I just don’t guarantee that any child is capable of doing it because If you play with fire you make yourself wet in bed huh? But it’s the easiest thing in the world, that is! We are not talking here about the original Ricotta, which has its own particular preparation technique, but a “ricotta-type” cheese that is also delicious and very simple to prepare.
We will only use:
1 liter of carton milk (I used semi-skimmed milk);
½ pot of full-fat natural yogurt;
2 tablespoons of apple cider vinegar.
Boil the milk over low heat, stirring so it doesn’t stick to the pan.
After boiling, turn off the heat and add the natural yogurt. Mix well and gradually add the vinegar and stir until you notice that the whey has separated from the solid part of the milk.
Let it rest for 5 minutes in the pan and then strain using a sieve. Use a spoon to press and help it drain. Let all the liquid drain and discard it (or use it in cakes or bread). When there is a dry mass left in the sieve, it’s ready. Ricotta!
If you want plain ricotta, just salt it and refrigerate it.
To season and make more flavorful cheeses, I refrigerate the basic dough and, once chilled, I season it and place it in a jar that has the shape I want. I seasoned mine with salt, pepper, saffron (that’s why it’s yellow), black sesame and pepper and cardamom oil (Borges).
In one of them I put olive oil and oregano on top (photo 1 of the post) and in the other I just added olive oil and black sesame (photo 2 of the post). It unmolds easily!
Now let’s look at the seasoning suggestions:
1. Saffron, olive oil, salt, green scent and poppy seeds;
2. Olive oil, salt, black pepper and oregano;
3. Thyme, basil, parsley, olive oil and salt;
4. Dehydrated pepperoni, olive oil and salt.
5. Fried garlic, olive oil and salt.
6. Only olive oil and salt.
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