1. To prepare the whey: In a large saucepan, combine the milk and cream. Heat over medium-high heat, stirring constantly, until the sauce simmers gently. Be careful not to boil the milk—the idea is to heat it to about 85°C.
When the milk begins to heat, add the vinegar or lemon juice and salt. Stir until the milk begins to separate into curds and whey. You may notice the milk proteins starting to separate from the liquid.
Reduce heat and simmer for 3 to 5 minutes to allow the curds to completely separate from the whey.
2. Draining the Ricotta:
Prepare a colander lined with cheesecloth or a special cheese-straining material. Place it over a large bowl to collect the whey.
Pour the milk mixture through a colander, allowing the whey to drain freely. Let stand for 10 to 15 minutes to allow the cheese to drain off any excess liquid. If you prefer drier ricotta, you can let it sit longer.
Thanks for your SHARES!
Discover the Natural Glow: Potatoes and Ginger for Radiant Skin
BUTTERFINGER BALLS
BEEF WELLINGTON TURNOVER
Chef’s Clever Hack for Perfectly Peeled Hard-Boiled Eggs
My Grandma Taught Me This Trick to Clean the Bathtub in Just 2 Minutes with Zero Effort. Here’s How to Do It
Warm and Nutritious Vegetable Soup: Delight Your Taste Buds
5 Mistakes You Must Avoid When Making Hard-Boiled Eggs
Unlocking the Secrets of Longevity: A 107-Year-Old’s Fountain of Youth Elixir
Yeast-Free Baked Pastry Recipe That Never Absorbs Oil Material
