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- Fresh Homemade Ricotta
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- This ricotta is more delicate in flavor than any version you'll find in a store and has a lovely dry curd.
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- Ingredients:
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- 2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice
Special equipment:
Large sieve,
Fine-mesh cheesecloth
Directions:
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- Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching.
Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
Pour the mixture into the lined sieve and let it drain 1 hour.
After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator for about 2 days. Makes about 2 cups.
That's it!
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