Ricotta cheese made from milk and cream

Name: Ricotta cheese made from milk and cream
Total time: 30 min
Yield: 6
Ingredients: 1 L Milk; 300 g Heavy cream; 0.5 teaspoon Salt; 3 tablespoon Lemon juice

We prepare delicious, tender Ricotta cheese at home ourselves! If you add less fat cream to the recipe, the Ricotta cheese will not be as high in calories, but this will not affect its taste! Do not throw away the resulting whey. Use it in making bread, buns, buns - just replace the water in the recipe with whey, the dough will be even tastier! Prepare for your health!

64

12539

Willow Simmons

Recipe author

Calories

284kcal

Protein

7g

Fat

23g

Carbs

9g

*Nutrition per serving

Ingredients

Servings: 6

1L

300g

0.5teaspoon

3tablespoon

Step-by-step preparation

Cooking time: 30 mins

STEP 1
Let's prepare the products. I used heavy cream) If you want to reduce the calorie content of the finished product, take less fatty cream.
STEP 2
Pour milk and cream into a saucepan. We put it on fire.
STEP 3
Add salt.
STEP 4
Mix everything and heat our mixture. Bring to almost a boil, but do not boil. If you have a thermometer, the temperature is 95 degrees. Stir in so that the milk does not burn.
STEP 5
When the milk mixture reaches the desired temperature, add lemon juice. Mix everything well.
STEP 6
Cover the saucepan with a lid, turn off the heat and leave until completely cool.
STEP 7
Then line the sieve with several layers of gauze.
STEP 8
We pour out our cheese mixture, tuck the edges of the gauze and leave it there for a short time so that the whey comes off.
STEP 9
As a result, we ended up with 400 grams of wonderful Ricotta cheese! It is very tender, creamy, aromatic. You can eat it on its own or use it in making snacks and desserts. And from the whey you can make pancakes, pancakes, bread, buns. We have a lot of recipes on our website!
STEP 10
Prepare for your health! Bon appetit!

Comments on the recipe

Victor

29.08.2023

4.8

Thanks to Angel for the recipe RICOTT CHEESE FROM MILK AND CREAM. Yesterday I made ricotta according to your recipe, today we enjoy its delicate creamy taste and the smell of baked milk! On TV on the Zagordny English channel, an Englishman told the same recipe, but everything flashed by quickly, you described all the ingredients in detail. My yield was 380 grams, but this apparently depends on the degree of pressing of the cheese mass.