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You would not believe how easy it is to make ricotta cheese from scratch! Let Frankie show you!
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INGREDIENTS
1 gallon whole milk
¼ cup white vinegar
2 tbls of water
special equipment:
candy thermometer
cheesecloth
RECIPE
In a large pot with a candy thermometer, slowly bring the milk to 180*heat the milk.
Mix the white vinegar and the water and add to the milk. Stir in slowly and keep on the heat for another 5 – 7 minutes, or until the curds and whey begin to separate.
Place a large colander, lined with cheesecloth over a bowl.
Using a fine mesh strainer, begin to gently skim the separated curds into the cheese cloth.
Put it in a plastic quart with holes in it – allow it to continue to drain, it will be firmer the longer it drains.
Serve and enjoy with grilled bread and honey.
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