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LOCATION: Recipes >> Eggs Dairy >> Homemade Ricotta 01

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Homemade Ricotta Cheese

3 liters (quarts) milk
1-2 tablespoons lemon juice
250g (8oz) plain unsweetened yoghurt

Place milk and lemon juice in small plastic bucket, cover and allow
to sit for 36 hours - in winter outdoors is fine, in warm weather
place in low part of refrigerator.

After the setting time mix in yoghurt and bring mixture to a rolling
boil until it clearly cuts. The easiest way to do this is in the
microwave so you don't have to worry about burning the bottom which
is why I use a plastic bucket - I stick it directly in the microwave.
If the mixture doesn't cut after reaching a boil add a little more
lemon juice and boil again.

Drain off the whey using a large strainer lined with cheese cloth,
gauze or similar material. Pull up the corners of the cloth, tie
and let the ball of cheese hang for one hour. Refrigerate. Makes
over a pound of good sweet ricotta-type cheese Keeps refrigerated
for about 2 days.

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