Ingredients:
-
Milk close to expiry date or left over from breakfast, 3 lt
- Lemon juice, 70 ml
- Apple cider vinegar, 50 ml
- Salt, 10 g
The recipe… step by step!
Preheat Magistar Combi Oven using the automatic “Ricotta Cooking” cycle. Pour the milk into a 10-15cm GN1/1 tray.
Insert the the tray with the milk into the preheated oven and place temperature probe in the tray. In the meantime, mix lemon juice, vinegar and salt.
When the milk reaches core temperature, pour the lemon juice mixture into the milk and stir quickly with a whisk.
Let rest in the oven for 10 minutes.
Strain the ricotta and chill down in Rapido Chill using the automatic “Ricotta Chilling” cycle.
Don’t waste the leftover liquid (whey) after straining the ricotta – it’s perfect when used in for breads of any kind, bechamel sauces, cakes and soups.
Discover
Chef’s Note
Starting with 3lt of milk, you will obtain about 800g of ricotta and 1.7-1.8lt of whey after straining. Serve the ricotta with tomato confit, extra virgin olive oil and fresh aromatic herbs. Or bake it with a drizzle of honey, cinnamon and some dried fruit or nuts and serve as a dessert. You can also mix in some spices and use it as a delicious spread on toasted bread.
