Ricotta Cheese

Ricotta Cheese

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  • 2 Litres of Milk
  • 1/3 Cup Lemon Juice
  • 1 Tablespoon Salt

Gently bring the milk to 200 degrees (just before boiling),stirring often to prevent scorching.  Add the salt.

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Once the milk is up to temperature turn off heat and gently stir in the lemon juice (a mild vinegar will also work but not give as nice a flavour).

  •  also added 2/3 Cup Sour Cream and stirred it in at this point (it makes a creamier cheese).
  • other times I’ve added Roasted Garlic – depends what you plan to use the cheese for…

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Allow the milk to set for about 10 minutes then pour into a clean towel or cheesecloth and tie off the ends to put a bit of pressure onto the cheese.  Most of the Whey will be separated from the cheese at this point but allow it to set for 1 hour or overnight (in the fridge).  I put a small weight onto the towel to get a little more of the whey out of it.

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One comment

  1. […] 1/4 teaspoon Vanilla 3 Large Eggs * about 2 packages of cream cheese..or make your own…https://slott717.wordpress.com/ ** ( I reduced the sugar…if you like add another 1/2 cup) 3/4 Cups of Sour […]

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