Food recipes
Ricotta Cheese - Homemade
Ricotta Cheese - Homemade Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d milk, buttermilk, fluid, cultured, lowfat salt, table Directions: Put milk and buttermilk into large, stainless or enam...
Ricotta Cheese - Homemade
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
salt, table
Directions:
Put milk and buttermilk into large, stainless or enamel pan (NOT Aluminium), heat gently to 170F stirring occasionally (measure with candy thermometer).
Once the milk reaches 170F do NOT stir any more (otherwise you will break-up the curds).
Continue heating to 190F and hold for 5 minute then skim the curds from the whey with a slotted spoon onto 4 layers of moist cheese cloth supported in a colander.
Drain in the colander for ~5min.
then pull up the corners of the cheesecloth and tie.
Hang the cheesecloth on the faucet to drain for a further 15 minute or so.
Mix with the salt if desired.
Can be frozen.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
salt, table
Directions:
Put milk and buttermilk into large, stainless or enamel pan (NOT Aluminium), heat gently to 170F stirring occasionally (measure with candy thermometer).
Once the milk reaches 170F do NOT stir any more (otherwise you will break-up the curds).
Continue heating to 190F and hold for 5 minute then skim the curds from the whey with a slotted spoon onto 4 layers of moist cheese cloth supported in a colander.
Drain in the colander for ~5min.
then pull up the corners of the cheesecloth and tie.
Hang the cheesecloth on the faucet to drain for a further 15 minute or so.
Mix with the salt if desired.
Can be frozen.