A perfect homemade Ricotta cheese recipe. It is used in salads, dips, desserts, pastas, toppings, and many more. Stay tuned to Food Fusion for Recipes using Ricotta Cheese. #HappyCookingToYou
In pot,add milk,cream and salt,mix well and simmer on low flame for 10-12 minutes until milk is boiled.
Add vinegar,mix well and cook on low flame until curdle and keep stirring in between (the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey).
Set a strainer over a bowl and pour the curdle mixture through the strainer to separate whey.
Now line the strainer tray with muslin cloth/cheese cloth and enclose curdle with muslin cloth and put heavy weight on it.
Let the ricotta drain for 45 minutes.
Fresh ricotta can be used right away or refrigerated in an airtight container for up to a week.
Pot mein doodh,cream aur namak dal ker ache tarhan mix karein aur halki ancch per ubal anay tak 10-12 minutes kliya paka lein.
Sirka dal ker ache tarhan mix karein aur curdle hunay tak halki ancch per paka lein aur bech bech mein chamcha chalatay rahein.
Bowl per strainer rakh dein aur curdle mixture ko pour ker lein aur whey ko alag ker lein.
Ab strainer tray per muslin cloth/cheese cloth rakh dein aur curdle ko muslin cloth mein bund ker lein aur heavy weight rakh dein.
Ricotta ko drain kerna kliya 45 minutes kliya chor dein.
Tazi ricotta use kerna kliya tayyar hai or airtight container mein dal ker 1 week kliya refrigerate ker saktay han.