Ricotta cheese made from fermented milk
It's ricotta cheese that's soft and goes well with a variety of dishes.
6 serving
Within 30 minutes
서현마미
Ingredients
  • Lemon
    1ea
  • Yogurt
    50g
  • whipped cream
    250ml
  • Milk
    250ml
  • Salt
    1/4Ts
Cooking Steps
STEP 1/3
Put whipped cream and milk in a pot and simmer gently over low heat.
STEP 2/3
Squeeze the juice out of the lemon and mix it with plain yogurt. Add whipped cream and milk and stir in salt, plain yogurt + lemon juice, when the top is covered. Bring to a boil while stirring evenly, and remove from the heat when there are soft particles.
STEP 3/3
Place a sieve in a suitable bowl and spread cotton cloth over it. Pour the boiled one gently into the cloth. You have to leave it like this for at least half a day to get the whey out. If you leave it for half a day or so, you'll get a solid lump of ricotta cheese like the picture above. You can put ricotta cheese separately in an airtight container and refrigerate it.
Japchae Recommended recipe
  • 1
    Chef Lee Yeonbok makes chili japchae
    4.88(16)
  • 2
    Easy and simple japchae that reduces
    4.94(47)
  • 3
    I make japchae really simple, too. Stir-fried japchae
    4.72(18)
  • 4
    One pan japchae that doesn't stir-fry the ingredients separately
    5.00(17)
Bulgogi Recommended recipe
  • 1
    How to season duck bulgogi!
    4.76(21)
  • 2
    You know the famous dish, right! Bulgogi with bean sprouts
    4.93(43)
  • 3
    Jongwon Baek Pork Belly Pork Belly Bean Sprout Bulgogi
    4.96(467)
  • 4
    Making Jongwon Baek bean sprout bulgogi
    4.94(63)