We have already looked at how to make many different cheese making recipes on this blog. Today we are going to add to that list with the homemade ricotta cheese recipe.
The best part is you probably have the ingredients in your kitchen right now. So you can head off and make your cheese this very moment, if you like. The best kind of milk to use should not be ultra-pasteurized.
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Here’s What You’ll Need:
- whole milk
- heavy cream
- lemon juice
- garlic, minced
- salt
- cheesecloth
- large saucepan
- strainer
- dairy thermometer (optional)
The milk and cream heating part of this recipe is very important, because the mixture has to get to just before it starts to simmer, around 190 degrees F. If you get the temperature wrong the recipe will give you problems.
After adding the lemon juice, salt and garlic the mixture should sit for 5 minutes. Strain with both the cheesecloth and strainer, and let the whey stand for at least 2 hours. The longer you let it stand, the harder the cheese will become.
You can follow step by step instructions on Bev Cooks blog, here…
Homemade Ricotta Cheese Recipe
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