INGREDIENTS

INSTRUCTIONS

Put both milks, the cream, and the lemon juice into a large nonreactive
saucepan or stew pot. Turn the heat to low and bring to 194 degrees using a
candy thermometer, making sure it does not touch the bottom or sides of the
saucepan or pot. This will take about 2 hours.
Line strainer or small colander with cheese cloth. When curds form on the
surface of the liquid, remove them with a skimmer or slotted spoon and
transfer to the strainer. Increase the heat to medium and after 8 minutes,
skim some more, until all the curds are removed and only milky liquid
remains.
Leave the curds to drain for 1 hour, then transfer them to container and
refrigerate. Fresh homemade ricotta will stay fresh for about 4 days in the
refrigerator and may be used in recipes.
Converted by MC_Buster.
Per serving: 1660 Calories (kcal); 176g Total Fat; (92% calories from fat);
10g Protein; 20g Carbohydrate; 653mg Cholesterol; 180mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 35 Fat; 0
Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0063
Converted by MM_Buster v2.0n.

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