How to make Peanut Butter and Ricotta Cheese?

Peanut Butter

Ricotta Cheese

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How to make

Serving Size

Ingredients

Fermentation Agent

Things you need

Preparation Time

Cooking Time

Aging time

Refrigeration Temperature

Shelf Life

100

Peanut oil, Roasted Peanuts, Salt, Sugar, emusifiers

2 Bowls, Sauce pan, Stirrer

10 minutes

68.00 °F

Around 3 months

100

1 cup of Heavy Cream, 8 cups of Whole Milk, Salt, Vinegar

Bowl, Cheesecloth, Sauce pan, Stirrer

2- 3 hours

99.00 °F

1- 2 Weeks

How is Peanut Butter and Ricotta Cheese made?

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