Nothing like a homemade cheese! Ever since I made the ghee/clarified butter, I have been thinking of making Ricotta and mascarpone cheese too at home. So here’s my homemade delicious and creamy Ricotta cheese.
I am still contemplating as what to make. I first thought I would make a tart as I have a pack of pastry sitting in the freezer but looks like I my little one is not so happy with a tart!
Anyway, for now I leave you with the recipe 🙂
You need –
Fresh pasteurized milk (NOT UHT) –1 litre
Thick cream – 1 cup
Salt – ½ teaspoon
Lemon juice – 2 tablespoon
How to –
In a heavy bottom pan combine the milk, cream and salt. Gently heat through stirring frequently till the temperature reaches 180 degrees on a candy thermometer. It took about 13 minutes here.
Reduce the heat to low and add the lemon juice. Gently stir till well combined. Turn off the heat and let it sit undisturbed for 10 minutes. The milk and cream will start to curdle and the whey will separate.
Line a colander with cheesecloth and strain the mixture. Let the mixture stand till most of whey has drained. Now gather the corners of the cheese cloth and gently make a bundle and hang the cheesecloth on the tap (as shown in the pic below). Leave this for a couple of hours or till the whey has all drained.
Enjoy the freshly made cheese! If not using immediately you can refrigerate the cheese in an airtight container for up to 4-5 days.