Voila..Jersey Milk Ricotta Cheese

Here’s the final product of my night of cheese making…lovely firm, fresh ricotta cheese. I like the idea of being able to make it myself. I used rennet tablets but I also have a recipe that uses citric acid. I’ve used citric acid for preserving before and it leaves a less than pleasant taste in the produce. I’ll have a try of making ricotta with citric acid just to see how it turns out. I’ll be using this cheese to make spinach and ricotta cannellonni for Monday night’s dinner…YUM!
xx S

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