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|Distilled white vinegar/1/4 cup strained fresh lemon juice||3 Tablespoon|
|Salt||To Taste (As Desired)|
Serving size: Complete recipe
Calories 1143 Calories from Fat 553
% Daily Value*
Total Fat 61 g94.6%
Saturated Fat 35.3 g176.4%
Trans Fat 0 g
Cholesterol 189.2 mg
Sodium 1145.2 mg47.7%
Total Carbohydrates 100 g33.2%
Dietary Fiber 0 g
Sugars 99.5 g
Protein 61 g121.8%
Vitamin A 38.6% Vitamin C
Calcium 214.1% Iron 3.2%
*Based on a 2000 Calorie diet
1) Into a heavy stainless-steel or enameled saucepan, pour the milk.
2) To this, stir in the white vinegar or lemon juice.
3) Over very low heat, simmer the milk to 200° F. By now, there would be fine beads around the edges of the milk.
4) Now, remove the pan from heat.
5) Let stand, covered, in a place where the temperature will remain between 80° and 100° F, for 6 hours. You can use an unheated oven without a pilot light for this purpose. In 6 hours, a solid curd will form in the liquid. However, you may have to increase or reduce this time depending on the environment temperature and the characteristics of the milk.
6) Over a bowl, set a fine sieve lined with doubled, dampened cheesecloth. Or, use two layers of dampened, very fine-meshed nylon curtain netting over the bowl.
7) Now, into the sieve, ladle the curds and whey.
8) Let the whey drain off until the ricotta gets to the consistency of yogurt. For a firmer cheese, you can tie the corners of the cloth to form a bag and then hang it up to drain further. Note that if the weather is warm, you can even keep in the refrigerator for draining.
9) When the ricotta achieves the desired texture, add 1/4 to 1/2 teaspoon of salt, depending on your taste.
10) Cover the bowl and store the cheese in the refrigerator.
11) Use the ricotta cheese as required in pasta or any other dish of your choice. The cheese remain best after it has been chilled for at least 24 hours. However, it will keep well for 4 to 5 days, in the refrigerator.