Friday, 30 January 2015

Creamy Ricotta made with 15 % Cream

This recipe is much creamier than the other recipe I posted because it is made with half & half which has 15% fat as compared with milk at 2 %.  It is just as easy and it's neat to make your own cheese. This recipe costs a fraction of the ricotta from the store and you know whats in  it!

1 litre (1000ml) 15 % cream (half/half)
juice of 1 lemon
1/2 tsp salt

Put cream and salt into bowl and heat 15mins/80C/speed 2-3
Add lemon juice and transfer to other bowl and let sit covered with plastic wrap at room temp 5 hours
Cover straining basket with cheese cloth and transfer cheese into that.
Refrigerate and once most of the whey has drained ricotta is ready to use. (approx 1 hour)
Will keep for 4-5 days in fridge.




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