Recipe and ingredients for ricotta cheese
* Ingredients *
Milk over 1000 ml~ (basic 1000)
Salt. Vinegar or lemon juice (approximately 30ml to 40ml)
(Additional Options: Whipped cream)
I used 500ml of whipped cream in 2 liters of milk. (If you don't have fresh cream, you can skip it.)

1. Like you're heating up 1,000ml of milk...
Boil gently at low temperatures.
If you're going to put whipped cream in here!!!
The ratio of milk to whipped cream is about 1:0.5.
Example: 1,000ml of milk + 500ml of whipped cream
500 ml of milk + 250 ml of whipped cream
But I put 500ml of whipped cream in 2 liters^^

2. When the milk starts to boil to a certain extent.
Add salt.
There is no fixed amount of salt, but half a teaspoon?! Just a little bit
You can add it after considering the appropriate amount of cheese that tastes a little salty when you eat it.
Depending on the amount of milk, wouldn't it be about 1/2 tsp (3g to 4g) for 500 millimeters and 1 tsp (5 to 6g) for 1000 millimeters?! idea.
If you put in too much..Be careful because it's going to be careful!!+_+
I put in 2T for 2L If it's based on rice spoon and chopsticks, I think one spoon is enough

3. Milk and whipped cream from start to finish
Maintain medium to low heat. (Important!!!)
Slowly..You have to boil it until it's soft!!!

4. When the milk starts to boil
Add lemon juice!!!
Milk is an important ingredient that can't be left out to make it soft and firm!!
If you don't have lemon juice, you can replace it with vinegar!!!
*** 4 Tbsp vinegar or lemon ***
(About 30-40 ml (based on 2 liters!!!)

Add lemon juice.. Boil it gently on very low heat 2-1 (based on induction)..
If you stir it too much!!! It interferes with coagulation.. Don't swirl a lot!!!!
Keep it from overflowing with milk, but don't swirl too much!!!

After adding lemon juice or vinegar..
It starts to coagulate like soft tofu...
You have to boil it for several tens of minutes.. There's no such thing, but if you add lemon juice and boil it for about 10 minutes, it becomes like this.

If the milk becomes lumpy and the whey becomes separated like this.. It's almost done.
If solidification occurs in this state
** Remove from heat and cool at room temperature for 10-15 minutes!!

I'm going to add milk that's cooled down at room temperature
Prepare cotton cloth (or hemp) and filter net!!!
It's time to separate the whey!!!

Scoop it carefully with a ladle and put it in the hemp pocket
Put it in...
You control your hand strength and separate the whey..
At this time!!! The texture of ricotta cheese is made according to the strength control.
Press it hard!! If you squeeze it, the ricotta cheese becomes very sticky..(Laughing)
Squeeze moderately and the ricotta cheese becomes soft. (It's more than enough)

If you put the hemp bag in the refrigerator for half a day...
Tada!!!
This very big, lumpy ricotta cheese is complete!!!

Ricotta cheese and!! Salad is the best!!!
I'll take out all the cold vegetables
Take off the cheese like a sujebi
Tap it! Generously digging!!!
This is the charm of homemade food!!

It's a lot of ricotta cheese
Full of vegetables!
When I made ricotta cheese salad
Cucumber. Tomatoes. It tastes better with olives!!!
Don't buy it now. Make it at the ricotta cheese place. It's easier than you think
But it's a dish that requires a lot of course^^