Ricotta is a light and highly versatile cheese. In fact, it's often used in the kitchen for preparing both sweet and savory dishes. Any type of milk can be used for its production, including sheep's, cow's, or buffalo's milk. Discover how easy it is to get delicious, flavorful **homemade ricotta** right in your kitchen thanks to Ariete B-Cheese.

Ingredients for Homemade Ricotta

• 2 L of Milk (whole milk for creamier ricotta, partially skimmed for drier ricotta; all types of milk are suitable)
• 10 g fine salt
• 6 g citric acid

Ricotta Preparation using B-Cheese

1. Pour the milk into the cheese maker's container.
2. Add the salt, dissolve it very well, and insert the cheese basket.
3. Start PROGRAM 2 "QUICK CHEESE" on your Ariete B-Cheese machine.
4. At the temperature of 80°C, the "RENNET" indicator light will turn on: add the citric acid dissolved in 15 mL of water, stirring very well. You will see light flakes beginning to surface.
5. The machine continues heating up to 90°C, and the flakes will become very evident.
6. At the "UP ARROW" indicator beep, gently remove the basket, press OK, and let it drain for 30 minutes until the "END" indicator beeps. Store in the fridge.
7. Homemade ricotta can be stored in the refrigerator for a maximum of 3 days.