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Homemade Ricotta Cheese
Homemade Ricotta Cheese

Before you jump to Homemade Ricotta Cheese recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Spend less Money In The Kitchen.

Remember when the only people who cared about the environment were tree huggers as well as hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. Unless everyone begins to start living much more eco-friendly we won’t be able to correct the problems of the environment. This should happen soon and living in ways more friendly to the environment should become an objective for every individual family. Read on for some ways to go green and save energy, largely in the kitchen.

Refrigerators and freezers use a lot of electricity, particularly when they are not running as efficiently as they should. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is clean, which means that the motor needs to run less frequently, will also save electricity.

As you can see, there are many little things that you can do to save energy, as well as save money, in the kitchen alone. Green living is not that difficult. Typically, all it takes is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to homemade ricotta cheese recipe. You can cook homemade ricotta cheese using 2 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Homemade Ricotta Cheese:
  1. You need 1 large Milk (Full Cream)
  2. Use 30 ml White vinegar
Steps to make Homemade Ricotta Cheese:
  1. It is better to used full cream milk for this recipe.
  2. Pour the milk into a saucepan, and warm up to 90°C. Do not let it to the boil! Please use a thermometer.
  3. Once the milk is warmed up to 90°C, remove from the heat. Then add the white vinegar. Stir slowly with a wooden spatula.
  4. Allow to cool down without a lid for about 15 minutes.
  5. Place the kitchen towel in a colander, and transfer the cheese curd. Let the curd drain for about 15 minutes.
  6. Plate, and you're done!
  7. Spread on thinly sliced baguettes and enjoy with homemade semi-dried tomatoes. It's great as a snack to enjoy with wine.
  8. Homemade Semi-dried Tomato - - - https://cookpad.com/us/recipes/149299-bountiful-in-umami-taste-semi-dried-tomatoes

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