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Homemade ricotta

We ended up with excess whole milk this week (Toly is on vacation and I hadn't realized how much of it he normally drinks) so I had to use up the milk somehow. After making pudding (and there's only so much of that one can eat after a while, no matter how good homemade pudding is) I decided to try homemade ricotta.

Homemade Ricotta

In large pot combine 8 cups whole milk and 1 tsp table salt. Heat on med until temp of milk reachs 185-190 F on candy thermometer or about 20 minutes. Milk should not boil. Stir occasionally to prevent scorch on bottom of pan.

Remove from heat. Stir in 3 T white vinegar and 2 T lemon juice. Let stand 20 min.

Line colander with 2 layers cheesecloth and place over bowl. Ladle curds into colander and let drain minimum 5 minutes (10 is ok).

Use immediately while hot or refrigerate in container up to 1 week.

Allegedly makes 2 cups but usually closer to 1.5.

Leaves a lot of excess milk, discard or feed to pets/farm animals as desired.

~ ~ ~

Texture is good and taste is a little bland, much like store-bought ricotta, lol. OTOH absolutely free of artificial additives! Will have to make something with this soon. I do have leftover no-cook lasagna noodles, or if I get some edamame I can make the ricotta-edamame pasta I've been wanting lately.

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