Recipe courtesy of Kathleen Daelemans

Ricotta Cheese

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  • Total: 49 min
  • Prep: 5 min
  • Inactive: 24 min
  • Cook: 20 min
  • Yield: 1 pound
  • Nutrition Info
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  1. In a heavy-bottomed pot, slowly bring the milk and the lemon juice to 200 degrees F. Remove from heat and cover. Place in a spot where the temperature will remain uniform, we suggest an unheated oven.
  2. After 6 hours, strain the curds and whey through cheesecloth. Tie the corners of the cloth to form a bag and hang it to drain overnight.

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