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Traditional Ricotta

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Traditional Ricotta

Yield: About 8 oz. per gallon of whey.

Whey, no more then three hours old. (You may have some left over from other cheese recipes).

Heat the whey in a pot until foam appears. This usually happens just prior to boiling; if the mixture boils, it will taste burned. Turn off the heat; let the whey sit for five minutes. Gently skim off the foam and place the whey in a colander lined with butter muslin, a pillowcase, or a cloth diaper. Let it drain for 15 minutes, then refrigerate. The ricotta will keep for up to one week in the fridge.

Don’t miss our story on basic cheese making.

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