Quick Homemade Ricotta Cheese

"This recipe is fantastic. It's super quick and easy - great for a begginer cheese maker. After the cheese has been in the fridge for a while it may start to firm up a little, but it's still good to eat. If you want the soft texture back, just add a little milk or cream."
 
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Ready In:
25mins
Ingredients:
3
Yields:
1 lb
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ingredients

  • 12 gallon milk
  • 12 teaspoon citric acid
  • salt, to taste
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directions

  • Pour milk into pot and add citric acid.
  • Stir well.
  • Heat milk to about 180 degrees. The whey should be seperated by now.
  • Turn off heat and let sit for 2-3 minutes.
  • Pour into a cheescloth lined collander. Let drain for 5-10 minutes.
  • Transfer cheese to a bowl and add salt, mixing with a fork.
  • Enjoy!

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