- Serum that is separated after adding of the rennet
- Apple cider
How to make homemade Ricotta
1. With the help of the pasteurizer Milky FJ 15, you need to take a serum that is separated after adding of the rennet and warm it up to 90°C.
2. After that, add the apple cider vinegar per 15 ml of a vinegar for a liter of a serum, and immediately mix it all well. Then cover a pasteurizer with a lid and leave it for 5-10 minutes to form a cheese clot.
3. After that, put the mass into the cheese mold and leave it to let a serum be drained out. Then put it under pressure for 5 hours.
After 5 hours, a tender, homemade and 100% natural Ricotta cheese is ready.