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Homemade Ricotta Cheese

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“Adopted! Posted by request -- I have not tried this recipe. From "Pinardises" by Daniel Pinard.”
READY IN:
48hrs 5mins
YIELD:
1 recipe
UNITS:
US

Ingredients Nutrition

  • 12 cups milk (whole milk or skim milk)
  • 12 lemon, juice of
  • 1 cup yogurt

Directions

  1. Pour the milk in a large bowl.
  2. Add lemon juice.
  3. Cover and refrigerate at least 36 hours.
  4. Pour milk into a large pot with a thick bottom (not an aluminum pot).
  5. Add at least 1 cup yogurt.
  6. Mix well and bring to a boil.
  7. Allow to simmer 1 minute.
  8. To drain, line a large sieve with a double thickness of cheesecloth.
  9. Pour in the milk and form a sort of bag which you will now hang for at least 1 hour.
  10. For a drier ricotta, allow to drain for 2-3 hours, or more.

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