How to make Ricotta Cheese and Pomazankove Maslo?

Ricotta Cheese

Pomazankove Maslo

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1 How to make

1.1 Serving Size

100

1.2 Ingredients

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

Butter, Emmental, Garlic, Parsley, Sour cream, Spread butter without flavour

1.2.1 Fermentation Agent

Not Applicable

1.3 Things you need

Bowl, Cheesecloth, Sauce pan, Stirrer

Bowl, Pan, Stirrer

1.4 Time Duration

1.4.1 Preparation Time

2- 3 hours

20- 30 minutes

1.4.2 Cooking Time

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

99.00 °F39.20 °F

-20 383

1.5.2 Shelf Life

1- 2 Weeks

How is Ricotta Cheese and Pomazankove Maslo made?

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