Food recipes
Crock-Pot Ricotta
Crock-Pot Ricotta Ingredients: milk, buttermilk, fluid, cultured, lowfat milk, fluid, 1% fat, without added vitamin a and vitamin d vinegar, cider Directions: Combine milks in crockpot. Turn on low and add acid agent....
Crock-Pot Ricotta
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, cider
Directions:
Combine milks in crockpot.
Turn on low and add acid agent.
Stir well.
Cook six to eight hours (the longer cooking time will start to add a bit of color to the cheese); it is very subjective and dependent on your crockpot, so watch carefully.
The curd should be solid, and it should have a good cooked-milk smell.
Turn off the crockpot and wrap the whole thing in several layers of towels.
Let stand undisturbed for another 6-8 hours.
Line a colander or mesh strainer with damp paper towels or damp cheesecloth.
Spoon the curd into the colander and let drain; you can reserve the whey for various purposes (roses love it) or discard it.
Don't rush the draining if you want a thick, soft cheese.
Pack into containers; you can stir in flavorings or salt before packing if so desired.
It will stay fresh for about 4 days, up to 7 days in a very cold refrigerator.
Ingredients:
milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, cider
Directions:
Combine milks in crockpot.
Turn on low and add acid agent.
Stir well.
Cook six to eight hours (the longer cooking time will start to add a bit of color to the cheese); it is very subjective and dependent on your crockpot, so watch carefully.
The curd should be solid, and it should have a good cooked-milk smell.
Turn off the crockpot and wrap the whole thing in several layers of towels.
Let stand undisturbed for another 6-8 hours.
Line a colander or mesh strainer with damp paper towels or damp cheesecloth.
Spoon the curd into the colander and let drain; you can reserve the whey for various purposes (roses love it) or discard it.
Don't rush the draining if you want a thick, soft cheese.
Pack into containers; you can stir in flavorings or salt before packing if so desired.
It will stay fresh for about 4 days, up to 7 days in a very cold refrigerator.