Italian semi-hard sheep cheese PECORINO matured for 40 days:
INGREDIENTS FOR 250 G OF SHEEP RICOTTA
Sheep’s milk whey: 1850 ml (obtained by making a semi-hard cheese from 3 liters of sheep’s milk, from which 200 ml were taken and set aside)
Sheep’s milk: 200 ml
Salt: 2 g (half a teaspoon)
Optional (not used in this recipe): 1 small teaspoon of wine vinegar or lemon juice
In another video on the channel, I showed how to make semi-hard Pecorino cheese aged for 40 days from 3 liters of milk
First, 200 ml of milk was taken, then cheese was made from 2800 ml of milk
Collected whey 1850 ml
NOTE: it is possible to make ricotta from the whey alone without adding milk, but the yield is lower
Heat the whey
When it reaches 50 degrees, add 200 ml milk
Add salt
Bring to 90 degrees
As soon as the first ricotta appears, leave at 90 degrees for 5 minutes
Turn off the palm and wait 5 minutes
Gather the ricotta VERY GENTLY BE CAREFUL NOT TO BREAK IT and put it in the molds to drain
Adding vinegar or lemon juice, which is sometimes done as soon as the ricotta starts appearing or moments earlier to give the ricotta a stronger boost, was not necessary as the sheep’s milk used was very fatty
Cooperation: co-operation.toffee@gmail.com
Cook with us: cookwith.toffee@gmail.com
Music: