How To Make Homemade Sour Cream And Ricotta Cheese With The Same Two Ingredients
So I am becoming more and more interested in making everything from scratch. My reasons are many, but basically if I couldn’t buy something, I love the ability to make it at home. The chemical barrage in our daily diet is enough of a reason. This has included yogurt, butter, buttermilk, pasta and so on. Years ago, I think many families knew how to do these things, but as our lifestyles become more dependent on conveniences, I feel we have lost something special by losing this information.
So if you have read any of my recipes or such, I like to keep it as simple as possible. So here are two things you can make from scratch, with the same two ingredients.
- 1 cup heavy cream
- 2-3 teaspoons/1/8 cup white vinegar
- For sour cream: In a glass mason jar with lid, mix 1/8 cup of white vinegar and 1 cup heavy cream. Place with lid and shake well. Leave out in room temperature for 18-24 hours, or until nice and thick. Chill and serve. For a lighter choice, replace with half and half.
- For Ricotta Cheese: This one, you will have to actually cook for a few minutes. In a medium sauce pan, heat cream till it is close to a boil, basically starting to steam. Pull off of the heat and slowly stir in 2-3 teaspoons of white vinegar. Let rest for 15-20 minutes and then carefull strain mixture into cheese cloth and let rest for 30-60 minutes. This can also be made with lemon juice, as opposed to vnegar, although that would change my title.
So what do you think? Please try these recipes out and tell me how it went. This fresh ricotta can be so much better than all those store brought brands and will work wonderful in your cooking dishes. I love making this cheese for fresh canolies or for some great homemade ravioli or lasagna.
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