All our products are wrapped in a muslin cloth bag which can be reuse/recycle to reduce ecological footprint.
Rinse. Dry. Reuse the muslin bag included in our package to make ricotta cheese.
Ricotta cheese is a great source of calcium and provides a range of essential nutrients including vitamin A, riboflavin, niacin, vitamin B12, Vitamin K, iodine, phosphorus, selenium and zinc, it's so easy to make from scratch, and so much cheaper than buying it in stores
Ingredients Yield 2 cups 1/2 gallon Whole Milk
1/3 cup Lemon Juice or Distilled White Vinegar
Optional 1 tsp Salt
Pour the milk into a pot and warm gradually to 95°C. The milk will get foamy and start to steam; remove it from heat if it starts to boil.
Remove the milk from heat. Pour in lemon juice or vinegar and salt. Stir gently to combine.
Let the pot of milk sit undisturbed for 10 minutes. After this time, the milk should have separated into clumps of milky white curds and thin, watery, yellow-coloured whey. If you still see a lot of un-separated milk, add another tablespoon of lemon juice or vinegar and wait for a few more minutes.
Set a strainer over a bowl and line the strainer with our muslin bag. Scoop the curds out of the pot with a slotted spoon and transfer them to the strainer. Drain the curds until it reaches the consistency to your liking.
Use right away or keep refrigerated in an airtight container for up to a week.
How to use your ricotta cheese
Simply spread it to your cracker, make a dip, pasta, or our kids’ favourite Ricotta pancakes
Below are a few of our favourites
Spinach & Ricotta Pasta Bake by @recipe_tin https://www.recipetineats.com/nagi-recipetin-eats/ Honey Ricotta Dip with Pistachio and Apricot by @wellplated
Lemon Ricotta Pancake by @modern_honey