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Homemade Ricotta: Do you stir?


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Homemade Ricotta: Do you stir?

sixelagogo | Jul 28, 2009 02:23 PM

I've made gourmet's ricotta several times now, though after reading another CH thread on ricotta, I've been wondering if maybe this recipe is a bit wacked, as it has you stir constantly once the acid (lemon juice) is added. It's worked for me in my many trials, but I'm wondering if maybe stirring over low heat might not be the best idea, as it does leave the whey more milky than I'd expect whey to be, thus leading me to assume that I'm "losing" a lot of my cheese to the whey. Any thoughts would be appreciated

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