Let’s make Ricotta

Let’s make Ricotta

Let’s make Ricotta

Ingredients:

Serum that is separated after adding of the rennet
Apple cider

Directions:

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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