A meal like pizza called pissaladière is cooked in Southern France, particularly in the Province of Imperia, and in Liguria, an Italian region that includes Nice, Marseilles, Toulon, and the Var District. Given that no tomatoes are used, it can be categorized as a form of white pizza. Typically, the dough is thicker than the dough used for traditional Italian pizza. Anchovies, olives, garlic, and caramelized (nearly pureed) onions make up the customary topping. In France, no cheese is used; nevertheless, mozzarella is added in the nearby Italian town of San Remo.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 16 |
| Yield: | 28 ounces ricotta cheese |
Ingredients
- ¼ cup water
- 1 teaspoon citric acid powder
- 1 gallon raw milk
- 2 tablespoons heavy whipping cream (Optional)
- 2 teaspoons salt (Optional)
Instructions
- Combine water and citric acid in a small bowl; mix until dissolved.
- Pour milk into a large pot set over medium heat. Heat milk, stirring occasionally, until it registers 185 degrees F (85 degrees C) on an instant-read thermometer. Do not boil and stir often to prevent scorching. Stir in citric acid. Keep stirring until curds form.
- Scoop curds into a sieve lined with several layers of cheesecloth using a slotted spoon. Fold the edges of the cheesecloth over the curds and let drain over a bowl at room temperature, 20 to 30 minutes.
- Remove the cheese from the cheesecloth and cream and salt. Stir well to combine. Serve right away as-is or use in your favorite recipe.
Reviews
Definitely recommend adding the optional salt. So delicious and easy to do alongside something else.
Takes a lot of time, but the results are worth the wait. First time I made it my granddaughter helped. Was a great way to bond. We ate the cheese on hard bread while the lasagna was cooking. So good.