-
1
To best duplicate sumptuous sicilian sheeps milk ricotta from the American commercially made cows milk product, it is necessary to drain out the excess liquid by straining it over a bowl with a weight on top for one or two nightstwo are best.
-
2
The ricotta wont taste exactly like our fresh creamy sheeps ricotta, but depending on the product, it is usually quite an acceptable substitute in texture and consistency.
-
3
Read more about ricotta and other Siclian cheeses on page There are a few sources for fresh sheeps ricotta in the United States.
-
4
If you are fortunate enough to live nearby, use fresh sheeps ricotta in our recipes.
-
5
Line a large plastic strainer with three layers of cheesecloth and place over a bowl The bottom of the strainer should rest at least 1 inch from bottom of the bowl, so the liquid that drains out of the ricortta can collect freely there.
-
6
Spoon the ricotta into the lined strainer.
-
7
Put a small saucer on top of the ricortta.
-
8
Rest a 16- or 28-ounce can of some ingredient like tomatoes on the saucer.
-
9
Cover the can and cheese in the bowl loosely with plastic wrap and refrigerate overnight.
-
10
Up to 1/2 cup liquid will drain our of the ricotta when it is strained in this method.
-
11
We have found that the procedure works best if left for two days.
-
12
If you have time to leave it for two days, remove the can and saucer and stir the ricotta at the end of the first day.
-
13
Discard any drained liquid in the bowl.
-
14
Replace the ricotta in the strainer over the bowl, and the saucer and can, cover, and refrigerate the cheese overnight again.
