How to make Ricotta Cheese and Mursik?

Ricotta Cheese

Mursik

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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

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

100

Pasteurized cow or goat milk

Lactobacillus plantarum

Dried Gourd

2- 3 hours

2 - 4 weeks

39.00 °F

Around 3 months

How is Ricotta Cheese and Mursik made?

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