STEP 1/6
The ratio of milk to whipped cream is 2:1
Mix with and bring to a boil over medium heat.
I used the medium heat in induction cooker 4 to 5
STEP 2/6
When it boils, add lemon juice, reduce to low heat, add salt, and simmer for 10 to 13 minutes without stirring.
You'll see that it's getting soft.
I used low heat for induction.
STEP 3/6
Let cool for about 10 minutes and pour it into the hemp net to separate the whey.
STEP 4/6
Put it on a stainless steel net and harden it in the refrigerator for more than 3 hours to make a savory and soft ricotta cheese.
When I make it in the evening and take it out in the morning, I make it in the evening because it's more whey and chewy.
STEP 5/6
I'll divide the cheese and store it
Eat it within a week.
STEP 6/6
When you eat it with grilled sweet pumpkin cheese
It was a hearty meal.^^~
You can't stir it with vinegar. You have to heat it on low so it doesn't stick. You can make it with a little sugar.
Don't throw away whey and you can put it on your skin.
You can make it the same way using milk and vinegar (lemon juice) except for whipped cream.