Ricotta Cheese Bars

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READY IN: 35mins
SERVES: 15-16
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups milk, - 3cups (I used whole milk and 2% in equal proportion)
  • 34
    cup ricotta cheese, - 3/4 cups (I used the fat free version)
  • 12
    cup sugar, - 1/2cup (you can use upto 3/4 cups depending on your taste)
  • 14
    cup melted butter, - 1/4 cup
  • slivered almonds (optional) or pistachios, for garnishing (optional)
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DIRECTIONS

  • Add milk to a thick bottom vessel and let it boil. Keep on stirring when skin forms. The milk has to reduce in quantity considerably.
  • Now add the ricotta cheese to the milk and stir to avoid lumps.
  • After a while the mixture will curdle. Need not worry.
  • This also has to become thick reducing in quantity. Once it has reduced to half the original quantity add the sugar and melted butter and keep stirring for 3-5 minutes.
  • The original recipe called for pouring the mixture in a stainless steel plate. So I did the same. I think baking tray should also be fine.
  • Cover the plate with another stainless steel plate and keep it in a slanting position, so excess butter if any will drip out. This also was mentioned in the original recipe and I did the same, but there was no butter dripping. So it can be kept on a flat surface I guess.
  • Keep it covered for 2 to 3 hours. Then cut into bite sized squares.
  • I was able to cut mine into squares and also remove from the plate, but it was a bit gooey, sticky to the hands, so I transfered all the pieces to another plate add slivered almonds on top and pressed it gently, covered it with plastic wrap and put it in the freezer for 20-25 minute When I took it out from the freezer it was perfect. Then I stored it in the fridge. I got around 15-16 bite size squares.
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