How to make Ricotta Cheese and Zincica?

Ricotta Cheese

Zincica

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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

Sheep Milk

1.2.1 Fermentation Agent

Not Applicable

Lactobacillus casei, Lactobacillus plantarum, Lactococcus Lactis, Leuconostoc mesenteroides

1.3 Things you need

Bowl, Cheesecloth, Sauce pan, Stirrer

Not Applicable

1.4 Time Duration

1.4.1 Preparation Time

2- 3 hours

2 days

1.4.2 Cooking Time

2 days

1.4.3 Aging time

Not Available

1.5 Storage & Shelf Life

1.5.1 Refrigeration Temperature

99.00 °F46.40 °F

-20 383

1.5.2 Shelf Life

1- 2 Weeks

10 to 14 days

How is Ricotta Cheese and Zincica made?

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