Homemade Ricotta Cheese

Name: Homemade Ricotta Cheese
Cuisine: American
Ingredients: 1 large Milk (Full Cream); 30 ml White vinegar

I watched a cooking program for cheese on TV in Sydney.
It looked so easy to make so I tried the recipe straight away.

If you prefer a creamier taste, add heavy cream into the milk.
I usually use 300 ml of heavy cream and 700 ml of milk.
But if you do so, it changes the taste from your typical ricotta cheese, little by little. Recipe by tenakoto88

I watched a cooking program for cheese on TV in Sydney.
It looked so easy to make so I tried the recipe straight away.

cookpad.japan @cookpad_jp

I watched a cooking program for cheese on TV in Sydney.
It looked so easy to make so I tried the recipe straight away.

Saved

Ingredients

1 largeMilk (Full Cream)
30 mlWhite vinegar

Saved

Steps

1

It is better to used full cream milk for this recipe.
2

Pour the milk into a saucepan, and warm up to 90°C. Do not let it to the boil! Please use a thermometer.
3

Once the milk is warmed up to 90°C, remove from the heat. Then add the white vinegar. Stir slowly with a wooden spatula.
4

Allow to cool down without a lid for about 15 minutes.
5

Place the kitchen towel in a colander, and transfer the cheese curd. Let the curd drain for about 15 minutes.
6

Plate, and you're done!
7

Spread on thinly sliced baguettes and enjoy with homemade semi-dried tomatoes. It's great as a snack to enjoy with wine.
8

Homemade Semi-dried Tomato -
https://cookpad.wasmer.app/us/recipes/149299-bountiful-in-umami-taste-semi-dried-tomatoes

Bountiful in Umami Taste - Semi-Dried Tomatoes