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Homemade Ricotta
25min · 6 servings Ingredients • 6 cups whole milk • 2 cups heavy cream • 1 tsp kosher salt • 4 tbsp white vinegar or fresh lemon juice Instructions • Heat milk, cream, and salt over medium heat until it just begins to boil. On a thermometer, it will register 190 degrees F. • Turn off the heat and add the vinegar or lemon juice and stir. • Let sit for 5-10 minutes to allow curds to form. • Line a large sieve with two layers of cheesecloth and pour curds into cheesecloth, letting whey drain into a bowl. • Allow to drain for 1-2 hours, or overnight in the fridge for thick ricotta cheese.
Homemade (Almost) Burrata!😋
20min · 5 servings Homemade (Almost) Burrata Cheese Ingredients • For Homemade Fresh (Almost) Mozzarella: • 1-gallon milk (3.78 lt) (raw, low temp pasteurized, or non-homogenized milk; avoid using ultra-pasteurized milk) 1 cup white vinegar For the Stracciatella (inside of burrata): • 1/3 of mozzarella curd • 2 tbsp mascarpone • 5-6 tbsp heavy cream Salt Preparing the Homemade Fresh (Almost) Mozzarella: • In a large pan, add the milk and heat over medium heat until 120F. Remove the milk from the heat and pour the vinegar while stirring. Stir for 20 sec to make sure it mixes well. Add a lid and let it sit for 15 min. Then using a big spoon or spatula, remove the curd from the pot and place it into a strainer to separate the curd from the whey, and place it in a bowl. • Using
Cream cheese recipe- 2 ingredients
homemade ricotta cheese in a glass jar with a spoon on the side and text overlay reading homemade ricotta cheese
Easy Homemade Ricotta Cheese
10min · 16 servings Ingredients • 4 cups (32 ounces) whole milk • 2 cups (16 ounces) heavy cream • 1 teaspoon Kosher salt • 3 Tablespoons (1.5 ounces) white wine vinegar
homemade mozerella cheese
someone is holding a piece of cake in their hands