Monday, June 7, 2010

Making Ricotta Cheese

Part of the South Beach Diet is allowed to have desserts as long as low in sugar or everything is low fat. As I've mentioned in the menu guide that it's really hard to find some of the ingredients. Yesterday, Paula 's Ricotta Cheese was featured in food buzz and I got so excited! Here's the outcome, it's really fresh and I just don't know the difference between using whole-milk and low-fat milk. I used low-fat milk and all purpose cream (lesser fat than heavy cream) I think it turned out the way it should be.

1800ml low-fat milk
250ml all purpose cream
pinch of salt
3 tablespoon freshly squeezed lime

In a medium heat, boil the milk, cream, and salt stirring continuously.
Reduce heat and add lime juice, keep on stirring until curds formed.
Turn off the heat and let it set for few minutes, do not stir.
Use a muslin bag to filter the mixture, draining the curds from the liquid and set for an hour.

When the curd is ready, place it in the refrigerator to chill for another 2 hours. Remove ricotta cheese from the muslin bag and place  in containers. Now it's ready to use, the rest should be refrigerate and use within 3-4 days.

I made  4 small container of ricotta cheese for my desserts, good for 4 days!

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