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Easy and Delicious Homemade Ricotta Cheese

"A lovely creamy cheese which is very easy to make! Even my sister who refused to eat the cheese at first ended up loving it! This is a fail-safe recipe in our household, I have made it time and time again. To cheese or not to cheese...that is never the question!"
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40 m servings 158 cals
Original recipe yields 8 servings (2 cups)

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  1. Pour milk into a saucepan set over medium heat. Heat milk until it registers 194 degrees F (90 degrees C) on an instant-read thermometer, about 5 minutes. Remove from heat.
  2. Stir lemon juice and salt slowly into warmed milk. Let stand until milk curdles, 10 to 15 minutes.
  3. Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour milk mixture carefully into the lined strainer. Let stand until most of the liquid has drained off the ricotta, about 15 minutes. Discard drained liquid.

Nutrition Facts

Per Serving: 158 calories; 8.4 g fat; 12.6 g carbohydrates; 8.4 g protein; 26 mg cholesterol; 394 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This recipe renders a soft and supple fresh cheese- unlike the low moisture version found in American grocery stores. It is like the ricotta I used to buy directly from the local farmer in Sicil...