In a thick-bottomed pan, pour in milk and whipped cream and mix well.
Heat the mixture to 85 degrees with medium heat, do not boil, turn off the fire when it starts to take small bubbles around four weeks.
Add lemon juice slowly and little by little while stirring.
Stirring for 30 seconds, the curd gradually formed.
Add salt and stir for another 30 seconds. Cover the pot with a clean cloth and let stand for 2 hours.
Spread two layers of gauze on the filter spoon and place it on a large container.
Pour the mixture of curd and whey onto a gauze-lined filter.
Squeeze the whey by hand. It takes a little time. If you feel that you can't squeeze it out, you can stand still for a while and then continue to squeeze.
Ricotta cheese Ricotta Cheese will do it!
The fresh Ricotta Cheese is covered with plastic wrap and can be stored in the refrigerator for 4 days, but some friends say that it is no problem to save for 12 days, as long as you feel delicious. Anyway, Ricotta is a fresh cheese, and it's easy to do. You can do it right every time you need it.
If you like spices, you can also add some oregano leaves, parsley, thyme, a little black pepper and nutmeg to the cheese, mix and mix, and become herbal ricotta!
Special reminder, do not dump the filtered whey, it is also a big baby. When making bread, replace 13-18% of the water with whey, which can improve the texture, color, taste, etc. of the bread. Some yeasts can utilize lactose in whey, and the microbial B group in whey also promotes yeast growth. It's just that if you add more bread, it will have a sour taste. Unless you especially like this sour taste, the amount of whey used should be controlled.
I have a lot of interest in everything that I can do myself. This impulse to DIY seems to have been maintained for decades, and still remains enthusiasm. After finishing Ricotta cheese that day, I sent a microblogging message: "I made Ricotta cheese at night, and cheese can do it myself. It costs nearly 100 yuan to buy 250 grams outside the cheese. I am doing this myself. The cost of a piece is only thirty or forty yuan (I chose the best raw materials). The French stick is also made by myself. The cheese is also made by myself. The vanilla is also grown by itself, and the cows are raised by themselves." However, since I have had my home Feeling, I don’t have a lot of time to control myself. I can only piece together them, so those who are either simple or fast, or can draw zeros can win my favor. For example, I made a variety of 5-minute breads, and today's Ricotta cheese. Ricotta (Italian Ricotta) is an important ingredient in the Italian kitchen. It is creamy, moist and smooth with a mild flavor. The chef adds its deliciousness to pasta, lasagna, and thick tomato sauce, or directly to the bread and mix it in the fruit. In foreign countries, many people make Ricotta. The principle is that a small amount of casein in whey protein and whey will coagulate under the action of acid heat to obtain whey protein-based ricotta. The process is very simple.