Have you ever thought of making your own ricotta cheese? Today on Indy Style, Ross Katz, Owner, Rooster’s Kitchen and Skylar Williams, co-founder, Circle Kombucha showed us how to make it from scratch using a special ingrediant, Circle Kombucha.
Whole Milk – 1qt
Heavy Cream – 1cup
Circle Kombucha (Any Flavor) – 8oz
Citric Acid Powder – ½ tsp
Kosher Salt – ½ tsp
Sugar – ½ tsp
A new way to make ricotta cheese: Using Circle Kombucha
Heat milk and heavy cream in a heavy bottom pot to 170degrees.
Dissolve the citric acid powder in the Circle Kombucha
Add the kombucha mixture to the cream, and stir gently.
Take off the heat, and let rest for 10-15 minutes minimum.
Line your strainer with your cheese cloth. At least 4 layers worth.
Pour your milk and kombucha mixture through the cheese cloth.
Collect the corners and twist gently to squeeze out the whey. Do not squeeze so hard that the ricotta squirts out the cloth.
Scrape the ricotta off the cloth, and into a bowl. Stir in the salt and sugar gently, and chill overnight.