Boiling milk (5 minutes on medium heat and 5 minutes on low heat): There are only three ingredients to make ricotta cheese. Milk, salt, and vinegar (replacing rennet)~! We usually use rennet to help coagulate cheese, but we don't have rennet in a typical household, so we can use vinegar to make cheese instead ~ Put 1L of milk, 1/3T of salt, and 2T of vinegar in a pot and start boiling over medium heat

As the milk boils, bubbles come up, so it's better to use a large pot that can hold more than 5L! If you use a small pot, you'll experience frustration in five minutes after starting It's overflowing like a fountain. Depending on the strength of the fire, bubbles start to rise from the edges in about 3 to 5 minutes

When the foam rises, slowly use a spatula and stir in a circle, scratching the edges about 10 times

When you stir it, you can see the milk lumps together and the cheese comes to mind. If you see the whey boiling through the cheese, lower the heat and boil it for five more minutes, and you're done boiling! If you look at the time, it's five minutes on medium heat and five minutes on low heat!

The milk boiled for 10 minutes has already been separated from the whey and cheese to some extent. You need to prepare a filter because you need to remove whey one more time. The degree to which the whey is removed determines the firmness of the cheese

After putting the noodles on top, pour the boiled milk. A stock bag is needed to shape the cheese, and a stainless filtering net is needed to withstand weight ~ As shown in the picture, you have to prepare the stainless steel filter and the stock bag on top of the container to make the work easier.

The filter net with cheese is rolled up to shape it and tied with a string to fix it.

Next, place a heavy container on top so that the whey falls out and clumps tightly as the cheese is pressed. I have an earthen pot on top

If you leave it as it is for an hour, you can complete a cheese that is hard enough to be held by hand. "Ricotta Cheese" is complete! Even if you untie the filter, the shape must be firmly clumped together!

The amount of milk I used was 1L. 133g of cheese came out. You can eat it right away, but I like it when it's cooled down and eaten harder

Put the completed ricotta cheese in an airtight container, put it in the refrigerator, and eat it 2-3 hours later.

What about the whey left after making the cheese? Since the coagulated cheese is about 130g, there is no choice but to leave a lot of whey in a liquid state. It's a waste to just throw away the whey! In general, it is said to be good for your skin, so you use it as a cleansing water or give it to plants as a nutritional supplement. When it's hot these days, it's perfect to use mixed grain powder for drinking! In the summer, whey mixed grain powder! Since I made cheese with old milk, I also drank one glass of mixed grain powder and used the rest as cleansing water.

It's good to have breakfast with salad.