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Let’s make Ricotta

Let’s make Ricotta

Let’s make Ricotta


Serum that is separated after adding of the rennet
Apple cider


How to make homemade Ricotta

1. With the help of the pasteurizer Milky FJ 15, you need to take a serum that is separated after adding of the rennet and warm it up to 90°C. 

2. After that, add the apple cider vinegar per 15 ml of a vinegar for a liter of a serum, and immediately mix it all well. Then cover a pasteurizer with a lid and leave it for 5-10 minutes to form a cheese clot. 

3. After that, put the mass into the cheese mold and leave it to let a serum be drained out. Then put it under pressure for 5 hours. 

After 5 hours, a tender, homemade and 100% natural Ricotta cheese is ready.


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