Homemade smoked ricotta
How to make fresh, aromatic ricotta with Hickory Liquid Smoke and citric acid
When we think of homemade ricotta, we imagine a fresh, soft and versatile cheese, perfect on its own or as a base for sweet and savoury recipes. Have you ever thought of giving this traditional preparation an innovative, surprising twist? With Special Ingredients Hickory Liquid Smoke and citric acid, you can make distinctive ricotta: fresh and creamy, with a delicate smoky note that will win over your guests from the first taste.
Why use citric acid?
Food-grade citric acid is a natural coagulating agent, ideal for producing soft, light ricotta without compromising flavour. Added to hot milk, it quickly and effectively separates the curds from the whey, giving consistent, professional results even at home.
The secret ingredient: Hickory Liquid Smoke
Special Ingredients Hickory Liquid Smoke is a little gem: a few drops give ricotta a natural smoky aroma without traditional smoking. It makes your ricotta a gourmet base for crostini, starters, filled pasta or even savoury cheesecakes with an original flavour.
Ingredients used in this recipe
Homemade smoked ricotta
Chef Roberto Revel
6
10 minutes
20 minutes
Molecular Gastronomy
Cheese
How to make fresh, aromatic ricotta with Hickory Liquid Smoke and citric acid
When we think of homemade ricotta, we imagine a fresh, soft and versatile cheese, perfect on its own or as a base for sweet and savoury recipes. Have you ever thought of giving this traditional preparation an innovative, surprising twist? With Special Ingredients Hickory Liquid Smoke and citric acid, you can make distinctive ricotta: fresh and creamy, with a delicate smoky note that will win over your guests from the first taste.
Why use citric acid?
Food-grade citric acid is a natural coagulating agent, ideal for producing soft, light ricotta without compromising flavour. Added to hot milk, it quickly and effectively separates the curds from the whey, giving consistent, professional results even at home.
The secret ingredient: Hickory Liquid Smoke
Special Ingredients Hickory Liquid Smoke is a little gem: a few drops give ricotta a natural smoky aroma without traditional smoking. It makes your ricotta a gourmet base for crostini, starters, filled pasta or even savoury cheesecakes with an original flavour.
Ingredients
- 1 litre whole milk
- 5 drops Special Ingredients Hickory Liquid Smoke
- 12g salt
- 6g Special Ingredients citric acid
Directions
Place the milk in a saucepan and gently heat to 70°C, stirring continuously.
Add the salt, citric acid and liquid smoke, then heat to 79°C, stirring continuously.
Stop stirring and heat to 85°C.
Turn off the heat and strain through a fine sieve. After a few hours in the refrigerator, the ricotta is ready.