Ricotta Cheese
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Ricotta Cheese
Last updated 6/12/2012 12:44:31 AM. Recipe ID 3974. Report a problem with this recipe.
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      Title: Ricotta cheese
 Categories: Cheese/eggs
      Yield: 8 Servings
  2 1/2 qt Milk (whole)
    3/4 c  Cream, heavy, less 1 tbs
      5 tb Lemon juice, fresh, plus 1 t
    1/8 ts Salt
  Must be made in one session, about 1 1/2 hrs.
  Stir together all the ingredients except the salt in a heavy 6-quart
  saucepan with a nonreactive interior.  Set the pan over medium-LOW
  heat. Cook 40 minutes, or until the milk reaches 170 F.  Keep the
  heat at medium-low.  To keep the curd large, do not stir more than 3
  or 4 times. If you lift it with the spatula, you will see sandlike
  particles of milk forming as the clear whey begins separating from
  the curd. As the milk comes close to 170, the curds will be slightly
  larger, about the size of an uncooked lentil.  When the temp reaches
  170, turn the heat up to medium. DO NOT STIR.  Take 6 to 8 minutes to
  bring the mixture to 205-208 when measured at the center of the pot.
  The liquid whey will be almost clear. By the time cheese comes to
  205, the curd should mound on the spatula like a soft white custard.
  At 205-208 the liquid will be on the verge of boiling, with the
  surface looking like mounds about to erupt. Turn off the heat and let
  the cheese stand 10 minutes.
  Line a colander with a double thickness of dampened cheesecloth. Turn
  the mixture into it, and let it drain 15 minutes, or until the
  drained cheese is thick.  Turn the cheese into a covered storage
  container, add salt if desired, and refrigerate the ricotta until
  needed. Source: Splendid Table

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Recipe ID 3974 (Apr 03, 2005)

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