Home Page
NNPG List Of Forums => Food Preservation, Storage and Recipes => Topic started by: TWP on June 22, 2018, 12:02:16 PM
-
Simple process but DO NOTE the warning against using "ultra-pasteurized milk".
Use Whole Milk, not 2-3% milk... The milk fats and proteins are what make cheese...
http://littlehouseinthesuburbs.com/how-to-make-ricotta-cheese (http://littlehouseinthesuburbs.com/how-to-make-ricotta-cheese)
You really should have a food thermometer for this, but it can be made without using one, if you're careful and observant.