Homemade ricotta cheese might sound like a gourmet endeavor, but it’s surprisingly simple to make and incredibly rewarding. All it takes is whole milk, a bit of cream, lemon juice, and a pinch of salt to create something creamy and delightful.
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let’s mix some ricot one lit of milk 150 g of heavy cream a pinch of salt and mixy mix bring it up to 98° C or 208 F and adding 2 tbsp of fresh lemon juice mixy mix turn off the heat and let it sit for 5 minutes drain onto the cheese M you can also use cheese cloth let it strain for 1 hour I like to pass the way through a cheese cloth to get more milk solids squeeze out as much liquid as you can add the remaining milk solids onto the cheese mod and press the compact you can use this way to brine your meat or make some pancakes chill in the fridge until ready to use CH the cheese overnight check the cheese pry ugly and discard excess liquid the next day let’s make some toast look how wonderful the liot is spread onto the toast some extra virgin olive oil some parsley homemade rot is still the best and is cheaper too without all those nasty preservatives thank you for watching have fun at the kitchen