RICOTTA CHEESE RECIPE

Ricotta cheese is made from whey, the liquid left over from making other kinds of cheese. Ricotta means "re-cooked" in Italian, because the whey is heated a second time during production. Ricotta is a fresh cheese, and has a mild, slightly sweet flavor that used in sweet or savory dishes.

INGREDIENTS

- Fresh Milk 2 litres 

- Cream 1 cup 

- Salt 2 teaspoons (or to taste)

- Vinegar 4 tablespoons, or as needed 

- Muslin and cheesecloth

DIRECTIONS

Combine the milk, cream, and salt in a pot, and cook for 10-12 minutes, or until the milk is boiling.

Stir add the vinegar and cook over low heat until it curdles, stirring regularly (the milk should have separated into clumps of milky white curds and thin, yellow-colored whey).

Pour the curdle mixture through a strainer into a basin to separate the whey.

Line the strainer tray with muslin fabric/cheese cloth, then wrap the curdle in muslin cloth and place a hefty weight on top.

Allow 45 minutes for the ricotta to drain.

It can use immediately or store fresh ricotta in the refrigerator.

Published By: MAKTALKS

Published on: 31/10/2022