How about an elegant dessert or a light ricotta-based lunch? What? You’re out of ricotta?! No problem; let’s make it at home with 3 ingredients sure to be in your pantry.
For 250 g of ricotta, you’ll need:
- 1 litre whole milk
- 3 tablespoons LIMMI lemon juice
- 1 teaspoon salt
Bring the milk up to a boil (until foam forms around the edges of the pan), and then stir in a teaspoon of salt and lemon juice. Mix thoroughly for about 5 minutes, lower the flame, then cover with a lid and let it stand for another 5 minutes, till the milk starts to thicken and curdle. Using a strainer, gather the curds and set them aside to drain out the whey liquid. Thereafter, place the curds in a ricotta container or cheese basket. You can flavour it with chopped basil if you wish, or just keep it plain.
Let the ricotta thicken in the fridge for about 3 hours, and be sure to consume it within 3 days.
Use it, for example, to make the filling for these delicious pasticciotti pastries