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Super Easy Homemade Ricotta Cheese
Super Easy Homemade Ricotta Cheese

Before you jump to Super Easy Homemade Ricotta Cheese recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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There are a good deal of things that contribute to your getting healthy. An costly gym membership and very hard to stick to diets are not the only way to do it. Little things, when done every day, can do a great deal to enable you to get healthy and lose pounds. Being clever when you choose your food and routines is where it begins. Trying to get in as much physical activity as possible is another. Don’t overlook that health isn’t only about simply how much you weigh. It has more to do with making your body as powerful as it can be.

We hope you got insight from reading it, now let’s go back to super easy homemade ricotta cheese recipe. You can cook super easy homemade ricotta cheese using 4 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Super Easy Homemade Ricotta Cheese:
  1. You need 1 liter full cream milk
  2. Use 225 ml heavy cream
  3. Prepare 1/4 cup white distilled vinegar
  4. Get 1/2 tsp salt (optional)
Steps to make Super Easy Homemade Ricotta Cheese:
  1. Combine the milk and cream in a deep saucepan.
  2. Heat the mixture on medium until it starts to simmer. IMPORTANT: Stir occasionally to refrain from burning and NEVER leave it unattended as milk can easily boil over.
  3. Once it starts to simmer, turn off the heat and add in your vinegar. Stir well.
  4. Wait for 10 minutes and observe as your milk starts to curdle. If it doesn't work, add more vinegar until milk solids/gobules appear.
  5. While waiting for the milk to curdle, prepare your filter. Line a colander or strainer with 4 layers of cheesecloth or paper towels.
  6. Pour the mixture over your strainer. The water that comes out of it is whey. You can save it and use in other recipes if you want.
  7. Mix in the salt and do a taste test. You may add in more salt if you want.
  8. Now the last step is to wait for the draining to finish. There is no definite time on how long it should be drained. I drained mine overnight in the fridge to make sure that no whey is left. If you want a creamy version, drain it for 10-20 minutes.
  9. And once you remove it from the strainer, tada! Homemade ricotta! Yummy! This will keep good for 4-5 days in the fridge.

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