How To Make Homemade Ricotta Cheese

Nothing can compare to fresh cheese that you made by yourself. Follow this easy recipe to learn how to make homemade ricotta cheese.


Printable version: thecookingfoodie.com/recipe/How-To-Make-Homemad…


Ingredients:
8¼ cups (2 liters) milk - not UHT pasteurized
1 cup (240 ml) heavy cream
1 tsp salt
¼ cup white vinegar
Method:
1. Line a large colander with layer of cheesecloth and place over a large bowl.
2. Pour the milk and cream into a large pot, add salt and heat the mixture over medium-high heat, stirring occasionally to avoid scorching, Let it warm gradually to 195F/90C.
3. Turn off the heat and pour in the vinegar, stir very gently to combine. Allow the mixture to stand for 10 minutes.
4. Pour the mixture into the cheesecloth-lined colander and allow it to drain into the bowl for 20 to 60 minutes. The longer you let the mixture drain, the thicker the ricotta

*Do not use UHT (Ultra High Temperature) pasteurized milk. only pasteurized milk.
*Do not use skim and nonfat milks. only 3% or whole milk for best results.
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