Sunday, 22 March 2015

Homemade Ricotta Cheese

Homemeade Ricotta Cheese - Preeti Prasad

  • Full cream milk 2 lts
  • Thick cream /Full cream 500 ml
  • Salt -less than 1/2 tbsp
  • White vinegar - 75 ml

  • Mix the milk ,salt and cream in a heavy bottom pan.Keep it on medium flame for 20 mins.Once you see the thin layer of cream being formed add vinegar and stir for 15 secs.After 2 mins switch off the flame.
  • Leave it aside for 20 mins.The curd gets collected on the top.
  • Use a muslin cloth or collander to strain the cheese and seperate the whey.Collect the whey in another vessel.Hang the muslin cloth to a tap and keep a vessel below to collect the whey for 30 mins .
  • Then keep it in a perforated container or vessel with a bowl underneath so that the remaining whey will drip out.Keep it in frigde for about 2 to 2.5 hrs so that the cheese becomes firm.

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