LOCATION: Recipes >> Eggs Dairy >> RICOTTA CHEESE
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RICOTTA CHEESE
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2 L whole milk
50 mL vinegar
Scald milk to 850C. Remove from heat and add vinegar. Let stand at
room temperature for 5 hours. Line strainer with four layers of
cheesecloth then pour boiling water through cheesecloth. Drain
ricotta cheese through strainer. Let drain for 1 1/4 hours.
Refrigerate in a covered container. Makes 500 mL.
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