Ricotta cheese? Cottage cheese!It's so easy, right
Ricotta cheese? Isn't it easy to make at a cottage? These days, even if I open the window in the morning, the cool breeze blows, so a simple piece of bread feels lighter than a hot soup under the warm sunlight. I prefer cream cheese or butter on bread rather than jam. The butter just dropped... It's summer and I'm worried about gaining weight, but I swallowed it while clicking to buy butter. And then I decided to make ricotta cheese~~~ I saw Miusae a while ago and I really wanted to eat it.. I was going to add lemon juice, but I got it from the mart myself
4 serving
Within 30 minutes
ν”Όμ—μŠ€νƒ€
Ingredients
  • Milk
    1000ml
  • Lemon
    1/2ea
  • Salt
    1little
Cooking Steps
STEP 1/9
First, add a liter of milk and a pinch of salt.
STEP 2/9
I put in a little more than a pinch. I'm just going to put this on the bread~~ If it's a children's snack, please add a little salt.
STEP 3/9
And when the edges of the pot begin to bubble up, that is, turn off the heat when it boils.
STEP 4/9
And squeeze the juice of half a lemon.
STEP 5/9
When you start adding lemon juice, the protein in the milk starts to coagulate.
STEP 6/9
If you wait for about 5 minutes, it becomes soft tofu.
STEP 7/9
If you scoop it up with a spoon, you can see it coagulates like a yogurt~~
STEP 8/9
Then please filter it on the cotton cloth. The softness of ricotta cheese is determined by how much water is drained by filtering. To get rid of the moisture, roll up the cotton cloth and put something heavy on it. I squeezed it gently for about an hour and let it ripen in the refrigerator for a day.
STEP 9/9
The ricotta cheese that's done like this!!
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