1.41 oz of butter
0.55 lb whole milk
4 egg yolk
a pinch of white pepper
Cut the Fontina cheese in thin slices and let it sit in a pot with the milk for at least two hours. After two hours, put the pot on the stove at slow heat and add the butter. Keep steering until the cheese melt completely (this all process is very important and be careful not to allow the cheese to boil). At this point you can add the eggs yolk and keep mixing for another 30 minutes until everything is nice and creamy.
Turn off the stove and serve the Fontina in a designated container with a tea flame underneath or a ceramic pot kept hot in the oven so the Fontina will stay hot and keep the same density.
It goes well with vegetables, meat, polenta or with roasted pieces of bread.
34 fluid oz of whole milk
1/4 tsp of salt
3 tbs of lemon juice or white vinegar
You can use 2% milk, whole or whole plus heavy cream...(the flavor depends from the contents of the milk's fat you will decide to use, the fattier and fresher the milk is, the richer the flavor of the ricotta will be).
Pour a liter of milk (34 fluid oz) in a pot and place it on the stove on medium heat. Once it boils, add a pinch of salt, take it off the heat and add three tbs of lemon juice or white vinegar (this choice will influence the flavor of the final product and it will help to make the milk become lumpy). Stir very well and with three layers of cheesecloth, on a strainer, (which you can find in any grocery store) let the ingredients sit until all the liquid is out. After a few minutes, ring out the cheesecloth and keep it in the fridge for at least two hours. If you like, while you prepare the ricotta to make it a different flavor, you can add black pepper, green onions or red hot peppers. Enjoy!
Si puo' usare 2% milk, whole or whole+heavy cream...(il sapore dipende dalla concentrazione di grasso che contiene il latte usato, piu' grasso e' piu' ricco e' il sapore). Di solito un litro di latte o mezzo gallone. Si porta a bollore il latte si aggiunge un po' di sale e dopo 3 minuti si aggiungono 3 t cr s di succo di limone o aceto bianco (anche quello influisce nel sapore) Con tre strati di cheese cloths (si trovano quasi ovunque) adagiati sullo scolapasta si versa il composto grumoso. In tal modo l'acqua si separera dal formaggio. (una variante, a chi piace si puo' aggiungere del pepe e erbette fresche) Dopo qualche minuto si strizza il tutto e si lascia in frigo per 2 ore. Enjoy.