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Reviewed Homemade Ricotta

Jun 22, 2013 in Food Network Community Toolbox on

Lovely product whether you prefer to call it ricotta or farmer cheese. I have made it twice with excellent results. I used ultra-pasturized heavy cream and regular pasturized whole milk. I experienced no problem with the separation of curds and whey as one reviewer reported although I also let it rest for about 10 minutes. "

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