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Check out this awesome video by Sandy and Kathleen explaining how-to make homemade ricotta cheese using your Boldtbags 220 micron 1 gallon bag.
Recipe for Ricotta Cheese
2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice
Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
Pour the mixture into your 220 micron Boldtbag or cone filter and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.
Recipe modified from: Epicurious.com