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Traditional Ricotta

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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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

Reading Farmers' Almanac on Tablet with Doggie

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