Ricotta is an Italian cheese used in a lot of Italian pastries and desserts. Recently I made a Italian Pastry – Sfogliatelle Ricci and Sfogliatelle Frolle for which I needed ricotta for filling. To make ricotta at home you need milk and curd. IT is a very simple process, and the cheese resembles crumbled paneer a lot. But it is softer than the crumbled paneer and so you can also use it for home made cream cheese preparation.
Boil 2 litres of milk.
Add 1 cup of curd to the boiling milk and switch off the stove. After some time, the milk will curdle. Wait until the whey is clear.
Line a strainer and pour the curdled milk in it. Cover and set aside for 1 hour.
After an hour, the whey will be drained and the ricotta is ready to be used in your pastries and desserts.
Store remaining cheese in an airtight jar and refrigerate.