How to make Cheese and Butter

https://www.biggerbolderbaking.com/mascarpone-cheese-recipe/

Servings: 1/4 cups

Ingredients

Pour the heavy cream into a medium saucepan and bring to a simmer.
Once the cream comes to a simmer add the lemon juice and whisk until the cream begins to thicken, roughly 13-15 minutes.
When thickened, turn off the heat and transfer the pan to an ice bath. Allow to cool for 10 minutes.
Place the lined sieve inside a slightly larger bowl and transfer the cooled cream to the lined sieve.
Cover the cream and store in the fridge for 24 hours.
After 24 hours the cream will set and you will get a little bit of whey from the cream into the bowl that you placed below the strainer. Save this to use for other recipes. What's left in the cheesecloth* will be a thick mascarpone cheese.
If your cream is firm leave it out a room temperature.
This mix yields you 1 1/4 cups (roughly 11 oz) of mascarpone

https://www.biggerbolderbaking.com/ricotta-cheese-recipe/

Servings: cups

Line a large strainer or sieve with a layer of cheesecloth or thin tea towel. Place the lined sieve over a large bowl, set aside.
In a large pot over medium heat combine the milk, cream and salt.
When the cream and milk mixture comes to a simmer stir in the lemon juice.
Turn the heat down to medium-low and stir constantly with a wooden spoon until the mixture curdles. Once fully curdled it should look like watery cottage cheese.
Pour the curdled mixture into the sieve and allow to drain at room temperature for about 1 hour.
After 1 hour, gently squeeze the cheesecloth around the ricotta releasing any excess *whey. Feel free to enjoy this warm at this point of transfer the sieve and bowl to the fridge and allow the ricotta to set and chill until you're ready to use it.
Cover and store the cheese in an airtight container in the fridge for up to 3-4 days.

Now you have ricotta what do you do with it, well you can put it on pizzas, canolis or you can even pair it with my homemade pasta.

https://www.biggerbolderbaking.com/how-to-make-cream-cheese/

Servings: cup

In a heavy-bottomed saucepan, heat the milk on med-high. Stirring constantly until it starts to a rolling simmer.
Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time, in 1-minute intervals. Continue stirring constantly.
Continue cooking until the mixture curdles. Stir constantly till the mixture has separated completely, this should take just a few minutes. There will be a green liquid on the bottom and thick curdles on top. Remove from the heat. This should happen within a few minutes.
Lay a sieve with cheesecloth over a large bowl. Pour the curd mixture into the sieve. Let it strain and cool for about 15 minutes.
Transfer curds to a food processor and process until curds have come together and are totally smooth and creamy. It will take around 3-4 minutes. Keep going if your cream cheese is grainy.
Add salt and taste. Add more if you want more flavor. Now is also a good time to add herbs, garlic or any other flavors you like.
This cream cheese must be stored in the fridge. I always use it within 7 days but can last as long as up to 2 weeks.

https://www.biggerbolderbaking.com/homemade-butter/

Servings: sticks

Pour the cold cream into your food processor. You can also use an electric whisk or stand mixer.
Whip the cream until it separates. After around 2 ½ minutes you will see it start to over whip and really thicken. Keep going. After around 4 minutes it should be fully separated. You can see yellow buttery solids and cloudy liquid at this point.
Once it separates pour in your ice-cold water. This helps separate the butter fully separate from the liquid (buttermilk) and you will see even more buttermilk appear.
Place a sieve over a bowl and pour in the contents of the bowl.
The liquid that remains is buttermilk. Save it in the fridge and use it in your baking or to marinate meat.
Squeeze the butter solids in your hands to make sure there is NO more buttermilk in there. You want to remove it all otherwise your butter will be wet. Also, you can squeeze it in a clean tea towel or a cheesecloth.
Stir in some salt or flavors to your soft butter. This recipe will yield you over 2 sticks/ 10oz/ 300g of butter.
Store in the fridge for 6 weeks and use it in your baking, savory dishes, or even on toast.

. Cover and store the mascarpone cheese in the fridge in an airtight container for up to 5 days.