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RECIPE AND PHOTO SUBMITTED BY Debbie Fann Young
 

Homemade Ricotta Cheese

4 cups whole milk,
1 cup buttermilk,
1/3 cup heavy cream.. [i used can cream]
put in med saucepan bring to a boil over med heat…
bring temp to 185 on candy therm.
stir with a slotted spoon and take off heat.. spoon into a strainer lined with cheesecloth or I used a thin old pillowcase…
salt with some large grain salt to taste… let strain… if gets to dry you can add a little milk….
best used fresh or keep in fridge only a few days….
really good!

 

 

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