Pistachio Ricotta Cheese Recipe- Citric Acid
This is an award-winning homemade recipe for Pistachio Ricotta Cheese Recipe, it is super simple to make.
The citric acid is used to aid in coagulation when making ricotta cheese.
The Ricotta is very creamy and is easy for any beginner to make.
Ingredients for the pistachio Ricotta:
- 2 cups pistachios soaked
- 1-quart water
- 1 1/2 teaspoon citric acid
- ½ teaspoon Himalayan salt
Recommended Supplies:
A strainer
A Blender
Large Pot
Large freezer container
Plastic Wrap
Simple Directions for Pistachio Ricotta Cheese Recipe- Citric Acid
Blend the pistachios and water in a blender. Strain
the mixture to separate the pistachio milk from the pulp. Discard
the pulp. Pour the Pistachio Milk into a large pot and heat to 195°F,
monitoring the temperature with a thermometer. Whisk in the
citric acid, Himalayan salt. Remove from heat and let
stand for 15 minutes. Pour into a strainer.
Cover with plastic wrap, refrigerate and let the pistachio ricotta
drain for a few hours before transferring to a sealed container.
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