STEP 1/9
1,000ml of milk, 500ml of fresh cream, 30ml of lemon juice
Prepare 15ml of vinegar and 1/2 teaspoon of salt
STEP 2/9
a pot to boil and a stir-fry
Prepare a long spoon.
STEP 3/9
Put milk and whipped cream in a pot and slowly over medium heat
Bring to a boil and stir together with the prepared salt.
You can reduce the amount of salt to suit your taste or add more
STEP 4/9
When it boils up, add vinegar and lemon juice little by little, stirring only twice in one direction.
STEP 5/9
When it starts to boil, lower the heat to low for another 10 minutes.
As time goes by, it gets soft like soft tofu
I can see it^^
STEP 6/9
Separate whey by placing the dish on a cotton cloth and pouring it.
If you close up the cotton cloth, you can see that the whey is separated
STEP 7/9
a tray with a cotton cloth in it
I'll put a plate lamp on the bottom and put it in the refrigerator
You can eat it.
If you like soft texture, set the time short,
If you like a thicker texture
You can leave it longer and drain more whey.
STEP 8/9
It's complete ricotta cheese
STEP 9/9
With your favorite vegetables
excellent for a meal
It becomes a low calorie ricotta cheese salad^^