MILK TO CHEESE RATIO RECIPES

Steps:

• Making this easy and delicious cheese sauce only takes a few minutes. To begin, choose whatever cheese you like. You could have Cheddar served with nachos and homemade guacamole, or a blue cheese if you want to give your grilled meat a special taste. But today, we're going to make pasta, so the ideal cheeses to choose are Emmental, Guyère or Cheddar.
• Take your chosen cheese and grate it to make it easier to melt. Then melt the butter over a low heat in a pot. Once the butter has melted, add in 3 tablespoons of sifted flour and stir well to avoid lumps.
• Add salt and pepper to taste, and keep stirring over a low heat. Pour in the milk gradually, while stirring. Remember that if you use two cups of milk as suggested, your cheese sauce will be more runny, whereas if you use less milk, your sauce will be stronger and thicker. This texture is perfect for a cheddar cheese sauce, for example.
• Once the mixture is as thick as you want it to be, add in the grated cheese and stir until it has melted completely. Try it, and add salt and pepper if necessary. Turn off the heat when the cheese has fully melted. You see it's simple! With these simple steps you'll get a rich and easy cheese sauce for pasta with milk, ready to pour on your pasta dish. Why not give it a go?
• If you'd like more ideas for pasta sauce and other delicious dishes you can take a look at the following recipes:Porcini mushroom cream sauceHow to make cauliflower with béchamel sauceWalnut sauceHow to make vegetarian Parmesan cheese

Steps:

• Place the milk and salt into a large saucepan, heat the milk over a medium to high flame until it just comes to the boil. Stir the milk from time to time to prevent it from scorching to the bottom of the pot.Note: You don’t want the milk to come to a complete boil, just to the point where the milk froths and bubbles start to appear on the sides of the pan.
• Remove from the heat, stir in 5 tablespoons of vinegar into the milk, and leave for a few seconds.
• Add another 5 to 6 tablespoons of vinegar, stir and mix well. The milk should separate, and curds and whey will form. Let this sit in the pot for 5 minutes.
• Prepare a sieve lined with a double layer of cheese cloth (or muslin), place this over a large bowl if you want to keep the whey or, drain directly over the sink if you don’t want to keep the whey.
• Pour the heated milk mixture into the lined sieve and allow to sit in the sieve for another 5 minutes.
• Next, tie the ends of the cheese cloth together and allow the ricotta cheese to hang and drain for about 5 – 10 minutes.Note: This can be done by tying the cheese cloth around a large wooden spoon and suspended it from the top of a deep large pot, or just tie the cloth to the kitchen tap.
• Remove the ricotta cheese from the cloth and transfer to a bowl, use the back of a spoon to press it down, allow it to cool, cover and store in the fridge.
• Ricotta can be kept for up to one week in the fridge or it can be frozen.