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Ricotta #2

  • 1 qt whole milk
  • ½ cup cream
  • 1¼ tsp lemon juice
  • salt to taste
  1. bring milk and cream to light simmer slowly. turn of heat add lemon slowly and stir you will see curds develop fast like seconds. rest 5 min. then strain into colander lined with cheesecloth allow to drain for at least 1 hour or very thick s&p to taste serv plain with xvoo
  2. (I love this in lasagna or a finish for pasta)