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Homemade ricotta cheese
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4 cups | whole milk |
1/2 cup | lowfat vanilla |
plain yogurt, alternative | |
1/2 cup | heavy cream |
1/4 - 1/2 teaspoon | sea salt |
1 - 2 teaspoons | vinegar |
You will also need: heavy stock pot fine mesh strainer deep container to catch the whey | |
cheesecloth | |
coffee filters, alternative |
Line a fine mesh strainer with cheesecloth. I used about 6 coffee filters. It took a little work but I suppose it was because I was anxious. Put strainer on top of a deep container.
Put all ingredients in heavy stock pot using 1 teaspoon vinegar to start with, I ended up using 2. Slowly bring to a very gentle boil and let simmer 1-2 minutes until the milk starts to curdle.
Remove from heat and ladle it into the strainer. It will look like curdled milk...not curds.
I stirred very gently. Leave drain in fridge
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