It was good, and we happily (or greedily) devoured it but we pondered endlessly wondering what we were doing different. Haven't tried aging it yet, so that's on the agenda today, from farmhouse cheddar. Our vegetable rennet tablets will last for one year without refrigeration. The curds should form pretty quickly. Note: If too much acid is added, the curds will sink to the bottom and the cheese will not be sweet. Heavy stainless is the best, but a light enameled pot can be used if you stir continuously during heating, or heat over boiling water. Get our favorite recipes, stories, and more delivered to your inbox. Ricotta Cheese Making Recipe | Cheese Making Supply Co. Our regular jobs get in the way of making regular posts. Place the chinois or sieve in a deep pot, bowl or other container. To cut the rennet tablets, you can use a pill cutter. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. of citric acid per gallon of liquid. By continuing to browse our site you agree to our use of cookies. For a creamy smooth ricotta, either whip by hand or process in a. Dont over stir or it will break the curds. Cover; let curds form without stirring, keeping the . This was especially true in some of the longer aged 'Pasta Filata' styles (stretched cheese) such as Caciocavallo or Provolone and even in Parma style cheese where. It may last 10 days at best. Of course I wasnt there with you but Im wondering if the milk reached the right temperature. Once the curd is cut, liquid whey is able to drain properly from the curd. You make it seem so easy. Slowly stir in teaspoon of rennet for 30 seconds. Then pick up the corners of the cloth, suspend like a bag over a sink to allow the last of the whey to drain out of the ricotta. Ingredients to turn one gallon of milk into one pound of cheese. The thermal mass of the whey will hold at this temp for quite some time. When added to milk, the enzymes in rennet start the process of solidifying the milk protein and giving cheesemakers the solid curds that will eventually become aged cheddar, gorgonzola, mozzarella, or parmesan. })(); As an Amazon Associate I earn from qualifying purchases. This will take several hours. Fried Capers - Magical Flavor Bombs for Your Food, https://www.livestrong.com/article/425693-the-nutrition-in-liquid-whey/. Gently twist to squeeze out remaining clear whey. Place in fridge and allow to drain for 1 to 2 hours until reaches desired consistency. You heard that right you can't just go making cheese willy-nilly in Wisconsin. Rennet for Cheese Making FAQ | Cheese Making Supply Co. For a fresh light ricotta, drain it for a short while (until the free whey drainage slows) and chill to below 50F. I cannot get ricotta easily where I live unless I drive to a specific store so far away from me! When making whey Ricotta, use leftover whey from a batch of cultured cheese. How to Make Fresh Ricotta at Home - Food & Wine "Homemade ricotta should taste like the freshest full-fat milk," Devine says. Refrigerate for up to 3 days. Or very few. Store in a closed container in the refrigerator for up to 5 days. By Francesca Montillo, ISDA Food + Travel Writer. This guide will help you learn about the different types of. What are some of your favourite ways to use Ricotta? This provides a better shelf life and insures all kits are suitable for vegetarian cheese making. It wasnt too long ago that Ricotta was an obscure and relatively unknown culinary delight in Australia. But not the rennet version. Thanks for commenting. This is important because it is the point where the final Ricotta quality is assured. Junket is 80% pepsin, so it weaker than rennet used for cheese making. (It helps to speed up the cooling process if the other pot has been sitting in an ice bath.) } Traditionally, rennet is made from the stomach lining of young ruminants, but there are other ingredients that can mimic this chemical reaction. 8. Set a colander over a large, deep bowl; line with a double layer of damp cheesecloth, leaving a 6-inch overhang. But until then, Im going to share with you an easy ricotta recipe that you make any time with 3 simple ingredients that are always available. The most surprising thing I learned is that my nonna made homemade ricotta cheese by tossing a piece of fig branch into her milk in order to make it coagulate! Turn off heat. The temperature to which the milk is heated is also important. These products do the same job as household vinegar or lemon juice, but are much more consistent in their acidity levels and therefore more reliable for making many soft cheeses. Do you know if it works the same using tablets of vegetable rennet instead of liquid animal rennet? The milk will continue curdling and thicken as it separates from the whey, as shown below. Let the curds rest for 10-15 minutes. Ive really got to try this. Cheese, Recipe Type. Remove from heat and stir in freshly squeezed lemon juice. In the first step of the process either a live culture or an acid is added to the milk to lower the pH to 5.9-6.0. This recipe sounds great! Mix the milk, cream and salt together and pour into a saucepan. It helps extract the maximum amount of milk solids from the milk when compared to other methods, ensuring a high yield of cheese. Without stirring, let the curds rest, untouched for 20 minutes. Culinary it is smoked until a grey crust develops and the scent of the wood (traditionally oak or chestnut) has been imparted into the ricotta. The reason I tested with lemon and vinegar, as well as rennet, is that Ive seen published recipes claiming to make ricotta with vinegar or lemon. It requires nothing more than some milk, a rennet of some type (e.g. I hope this helps and once again Im sorry it did not turn out right. The background behind this is that the final cheese (Ragusano) would not produce income for many months or years. 2 Tablespoons sugar. Leave the mixture alone for 30 minutes, maintaining the 86 F temperature as closely as possible. I myself dont like the flavor of either in my ricotta, and despite using the least amount possible to curdle the milk, that lemon or white vinegar can always be tasted. Itcan be made from whole or skim milk. What are you waiting for? Inspired to investigate this further we found that Jenny Lewis in her book Midwest Sweet Baking History recalls stories of cheese being made accidentally by early goat herders through the storing of goat milk in the goats stomach. Do this in 1 Tbsp increments, to avoid over acid milk. But who has time to make fresh cheese? Rennet and Other Popular Coagulants for Home Cheese Making But it was all milk. If you make rennet, you will not be able to sell cheese in the US, because regulations stipulate the use of prepared, standardized rennet. Save my name, email, and website in this browser for the next time I comment. New England Cheesemaking Supply Company sells both animal and vegetable rennet at www.cheesemaking.com. I never thought of making ricotta myself but will definitely give it a try now. During this time, keep the temperature at about 185 degrees It can go down to 175 F or up to 190 F, but try to keep it in that range. Junket tablets | All Things Sicilian and more The following are step by step images with explanation but you can find the detailed printable recipe with measurements at the bottom of this post. Maintaining a consistent temperature, after adding rennet should not be difficult. Continue heating without agitation to 185F and hold at this temp until the ricotta rises. It is particularly popular in Sardinia and Sicily where it is used to make ricotta al forno al limone (baked ricotta lemon cake). Drain ricotta at room temperature; reserve whey for another use, if desired. Just like a light bulb turning on we had the answer! vinegar, junket tablet or fig branch) and a cheesecloth. 4. Explore our directory of Wisconsin cheesemakers and retailers who offer online cheese shopping and get cheese shipped right to your door. Keep the mold under control by wiping with a light brine as it appears. Ricotta has been a traditional cheese of Italy for many centuries. We think this originated when cheese making supplies were hard to find for home cheese making. Prepare a colander by lining it with cheese cloth. It takes just a few hours (most of it hands-off) and only three ingredients to make two pounds of fresh ricotta that's fluffier and more flavorful than any supermarket version. It is superb grated over gnocchi or tortellini with melted butter. 6. Back to Top. Use instead rennet, which will give you not only a perfect ricotta in consistency, but also in flavor. Fresh Mozzarella Cheese Recipe - It's Easier Than You Think! Cheese making supplies are now widely available, so there is less reason to use junket. Mix teaspoon of liquid rennet or crushed rennet tablet with cup of tepid water and set aside. The milk will continue curdling and thicken as it separates from the whey. It will only make a small amount. Let the ricotta drain at room temperature until the whey stops dripping, about 2 hours. For looser, wetter ricotta thats perfect for Pasta with Ricotta, drain for about 10 minutes. When stored in the refrigerator, rennet will not go bad. To say nothing compares is an understatement. Let the curds rest for about 20 minutes, then strain the curds through a large. Wring it out. Cow milk is typically used to make Ricotta in Australia, however Island Pure does produce a sheep milk Ricotta. Stir Rennet water into the warm milk. Rennet Tablets. Place the whey left over from making basic cheese in a non-reactive pot. Junket was originally made for custards and contains many additives. This is because commercial Ricotta is from the first curd of whole or part skim milk which is added to the whey and not solely from the leftover whey. Citric Acid is used to make a variety of cheese including30 Minute Mozzarella, Ricottaand Paneer. rennet, or 1 junket tablet. Hi Pat, Im so glad it worked out and thanks for letting me know. Ricotta is a heat and acid precipitated cheese that can be made from whole or skim milk. Yet, rennet isn't necessarily a simple add-in to a given recipe. EAN: 9780761177487. The correct amount of acid will produce a clear separation of white curds and bright green whey. 9780761177487. Continue heating to 170F then add 1/2 tsp of salt for every gallon of whey, mix in quickly. callback: cb Make a Pledge and join Italian Sons and Daughters of America today. Crush the Rennet tablet and dissolve in the water. Stir constantly. The higher temp is used here because of the additional proteins found in whole milk vs whey. Today, some cheese makers create their own rennet, but figuring out the specific amount to add to cheese can be difficult because the strength can vary. Gather corners of cheesecloth, and lift ricotta. The fresher the whey the better. Ricotta Fresca (Fresh Ricotta) is the most common type of Ricotta and like all types of Ricotta traditionally came from sheep, goat or buffalo milk. Pour off any whey that weeps out of the salted cheese. You can also use a thermometer to verify when the milk reaches 190F. Our blog is in its beginning stages so I havent really been promoting it yet. This can work for sheep milk and soft cheese, but not for aged, hard cheese. Heat the milk to lukewarm 99 F in a double boiler. Raw milk can be used when makingRicotta, since the heat treatment during curd formation more than meets heat requirements for pasteurization. This stainless steel skimmer is a staple for all cheese makers. DO NOT LET MILK BOIL. Set aside. Amazon.com: Rennet Tablets For Cheese Making We remember how delicious it tasted, but our first attempts at replicating our Nonnas creation lacked the deliciousness we had grown to love. Other than that, its relatively easy! You can speed this up by placing the pot in a bath of ice water. I make hard cheeses, with the excess waste whey going into either blaand or ricotta, or is simply poured on the fig tree outside. Search our index for recipes for your next holiday gathering or a Tuesday night grilled cheese sandwich. Residual curd will float to the surface immediately, typically yielding a 1/2 pound of ricotta. the fresher the better. Ricotta Affumicata (Smoked Ricotta) is believed to have originated in the Northern regions of Italy where smoke from fireplaces used for heating smoked ricotta left near fireplaces. During this workshop we watched as they broke the curd for Ragusano cheese with a big stick (and none to kindly at that). Have found consistent results of bringing 6 quarts/liters of whey to 192F, adding 2 cups of whole milk (room temp), then introducing a 1/4 cup of apple cider vinegar and stirring gently. Local historian Alessandro told us that back in Italy they sometimes made Ricotta by placing sheep milk in the stomach of a freshly killed goat and leaving to hang until curds formed. Rennet is an enzyme used to coagulate milk, in order to form a thick curd. The amount of rennet added will vary depending on the type of cheese being made. Even past the best by date it will simply loose potency over time. Gathering the ends of the cheesecloth or towel, create a pouch and lift it out of the sieve allowing excess liquid to drip off. In Wisconsin, we make more flavors, varieties, and styles of cheese than anywhere else in the world. Ladle the curds gently into draining forms (No cheese cloth should be needed if you were patient in the previous step). The next day, heat the acidified whey over a moderate fire with stirring (do not let it stick or burn) until its temperature is near boiling (220F or 95C). This results in a curd that will float on the top of the cheese vat. The amount of time you let it drain will depend on the texture of ricotta you are looking for. How to Make Rennet for Cheesemaking - Homesteaders of America No cheese cloth should be needed if you were patient in the previous step. Let drain for an extended period of 24-36 hours. Be sure to use vegetable if you want to make ricotta that is truly vegetarian. Add 1 heaping tablespoon of sea salt to the pot; stir gently to dissolve. Here, buttermilk gently transforms the milk into curds and wheyand yields more than double the ricotta as compared to recipes that use lemon juice. Light, fluffy, delicate and steeped in chocolatey espresso flavors. You can scroll down to the bottom of this post for links to some of my favorite recipes. Raw milk can be used for the production of ricotta cheese since the heat treatment during curd formation more than meets the heat requirements for pasteurization. Here are the ingredients youll need: whole milk, freshly squeezed lemon juice and salt. The leftover Ricotta is left to ferment in clay pots for 3 days after which it is kneaded every few days until it has a soft paste consistency. Tie the ends of the cheese cloth around a wooden spoon. Junket Danish Dessert pie glaze mix, either flavor. Ladle into a cheesecloth lined colander or sieve, then suspend over a pot (use long tongs to support the knotted cheesecloth bag) for 1-2 hours. And I love your tag line. Ricotta Affumicata I've been ordered to eat no more. If you plan to try the ricotta recipe, a few pieces of equipment will make the process easier. Rennet is an enzyme-based key ingredient in cheesemaking, either from the stomach of young ruminants, or plant-based. According to the book Cheese and Culture: A History of Cheese and Its Place in Western Civilization, Ricotta production in Italy dates back to the Bronze age and the Etruscan civilisation where ceramic vessels (referred to as Milk Boilers) were used to boil milk. While the ricotta is the star, shining in recipes like Parmesan-Herb Gnudi, Palak "Paneer" with Pressed Fresh Ricotta, and Honey-Ricotta Mousse with Strawberries, don't discard the leftover whey. (Im sure they must exist.) Add sugar and flavoring and stir until sugar is dissolved. It is particularly popular in Sardinia and Sicily where it is used to make ricotta al forno al limone (baked ricotta lemon cake). Pleasantly mild and distinct flavors define this Italian tripe dish, and when it comes to great sauces for dipping crusty Italian bread, it doesn't get any better than this. Therefore, the keeping quality is not very good. Consume within 10 days. Fermentation-produced chymosin is a genetically modified solution that isolates rennet genes from animals and introduces them into yeast, bacteria, or fungi to create the enzyme that can curdle milk. For looser, wetter ricotta that's perfect for Pasta with Ricotta, drain for about 10 minutes. It is firmer, saltier and has a more intense flavour than Ricotta Fresca. Needless to say, the packaged supermarket ricottas in the U.S. dont equal the fresh Sicilian. Some years back our Nonna taught us how to make Ricotta Cheese using nothing more than the lactate from a fig branch as the rennet to create curds. Gently scoop out most of the fine, delicate curds with the fine strainer and place in a bowl. Feel free to pin the recipe for later. First signs of flocculation was at 86 degrees F. Instead of whole milk, I used low fat milk in order to approximate "part skim" ricotta cheese. If youre unhappy with a product, within365 days of purchase, for any reason, well refund the purchase price or replace the item. [] Real ricotta can be made from the leftover whey when you use rennet, but not just lemon or vinegar because it will be too sour. Testing rennet can be done by watching for the flocculation point. . View Recipe. listeners: [], It does take commitment to keep it up. Or up to five years, when stored in the freezer. So, when the recipe states, it is time to cut the curds, it is important to do so in a timely manor. 1. Do not let the milk come to a full boil or it may scorch. 1 Rennet Tablet 2 teaspoons Citric Acid 1/2 cup of non-chlorinated water, most bottled waters are sufficient 1 teaspoon salt, optional Instructions Place 1/4 cup of water into a small bowl. Making Ricotta Cheese at home is very simple and easy. Place on a rack to drain freely. The temperature may increase slightly from residual heat on the bottom of the pot, typically a few degrees, which is not an issue. "Harsh acids denature the milk proteins, creating a tough and gritty cheese," says Food & Wine's Paige Grandjean, who swears by this recipe. Pour the milk and cream into a stainless-steel or enameled pot such. If curds do not appear, return to heat and bring back to boil. Heat the whey, without agitating. After the curds were removed from the pot, she added additional milk to the whey, brought it back to a gentle boil, and then added freshly squeezed lemon juice to make ricotta. Heat should be on medium high. Ricotta Fresca serves as the basis for some amazing desserts including Neapolitan Pastiera (a famous Easter cake from Naples), Sicilian Cannoli and Palermos Cassata. Sometimes it takes a little practice! With a slotted spoon tranfer the curds into a small basket or colendar lined with cheesecloth. "It's a magical thing to transform milk into cheese, and ricotta is a great first project," says Betsy Devine, whose company, Salvatore BKLYN, keeps many of New York's top restaurants stocked with fresh cheese. Continue heating to 190-195F then turn the heat off. To our taste, the vinegar, lemon juice, and buttermilk contributed harsh undertones that detracted from the sweet milk. Remove from heat, add rennet, and stir to combine. Some types of cheese need a firmer curd than others. Mix well to resolve the rennet, then let sit for 10-30 minutes before adding to milk. use vegetable if you want to make ricotta that is truly vegetarian. It comes as a liquid or a paste. Interestingly, this is therefore a Ricotta Cheese, whereas Ricotta made traditionally using the leftover whey is not a cheese at all. Ricotta means twice cooked or to cook again, as traditionally it is made with the whey by-product that remains once curds have been removed from making another cheese. How do you turn ordinary milk into extraordinary cheese? window.mc4wp = window.mc4wp || { 2023 New England Cheesemaking Supply Company All Rights Reserved |, Dissolve 1/4 rennet tablet or 1/4 tsp liquid rennet in 1/2 cup cool, non-chlorinated water and stir well, From this diluted rennet solution take 2 tablespoons and add it to the heated milk, Stir gently from to to bottom for 30 seconds, If rennet is working, the milk surface will begin to firm or form a slight film after two minutes. This will take about 10 minutes. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Item Length: 8.3in. forms: { Once cut, the portion being used will need to be crushed. Afterward my father would sit down to a large bowl of whey with little clouds of ricotta floating in it. Homemade Ricotta Recipe - Mangia Bedda If I want to enjoy a nice bagel or panino with great ricotta, and I am not in Italy, I make my own. 5. Ricotone and Ricotta cheese are very high in moisture and contain most of the lactose from the milk. Quick and Easy Kung Pao Beef - Better than Takeout! The rennet batch carried the day. Place the whey left over from making basic cheese in a non-reactive pot. I recommend consulting the directions on the package to how much is needed. lukewarm water. Use it soon after making. There must be space between the bottom of the chinois and the container for the liquid to drip off. Or, a quick rap on the back with a sharp knife placed on the score marks of the rennet tablet. ** Note you can simply cut incisions into the fig branch and have the lactate weep out while stirring select a fig branch with small figs (see photo below for comparison), 1. Dissolve Rennet tablets into water. It's not unusual for our goudas and gorganzolas to outperform their counterparts from Holland and Italy at the World Championship Cheese Contest. Consume within 10 days. Remove from the heat and stir in the salt. Line a chinois or other deep conical sieve with the cloth. Required fields are marked *. Pour the curds and whey into the cheese cloth. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Carne Asada Nachos Recipe - The Ultimate Steak Nachos! After most of the whey has drained through, add the curds and let continue to drain. It was originally a means to strip proteins from the whey following the primary cheese making process. The small amount of salt found in rennet is used as a preservative. I tried it again today and it came out PERFECT!!! Rennet cheese is a cheese that uses rennet in the cheesemaking process to coagulate the milk and to separate the curd from whey. This guide will help you learn about the different types of rennet, how to use them, and when to add rennet to milk when making cheese. 2023 New England Cheesemaking Supply Company All Rights Reserved |, Whole Milk (Not Ultra-pasteurized) or Whey from Cultured Cheese, from whey (with or without added milk) .. this is usually called, a drier version is made by extending the draining in the forms (One of the richest and most luxuriant versions comes from the Ragusano area of Sicily), Ricotta tastes and smells like the milk it is made from, so use the best and freshest dairy you can find. If the milk has been processed above 168F, the milk will not coagulate as expected. 1 package (4-3/4 oz.) Thanks. Use within 10 days. In a small cup, mix the rennet and water. This recipe will yield a little over 2 cups of ricotta. Ricotta Cheese. Even if you use more junket to compensate, the added pepsin in junket increases protein breakdown and can cause problems when aging cheese. If using liquid rennet, add it directly to the milk. Ricotta is produced from a mixture of heat and acid. Move to a refrigerator or cold room. Found article very useful. Powered by WordPress. I wonder if thats even legal nowadays? Your email address will not be published. Doesn't matter if it's brick or butterkse, baby swiss or blue when rennet cheese says "Jump! Privacy New England Cheesemaking Supply Company is an excellent source of products and information.http://www.cheesemaking.com/cheeserennets.html. Jennifer the curds will start to set quickly once lactate is added and you start to stir with the fig branch. Traditionally, ricotta was made by reheating whey left over from the cheese-making process; these days it can still be made from whey or whey fortified with milk or cream (to increase the yield), or by extracting curds from whole milk, which is the norm in commercial dairies. My sister and I have started a food blog (she, like you has been transformed by Italy and is now obsessed with the country), while I am a bit more diplomatic and like to work with all food cultures! The Ricotta that could be produced could be immediately sold thus producing an income for the farms within a few days. (see note above.). If you are looking for a fantastic dinner option, then you cant go past Ricotta and Spinach Cannoli! Let sit for 10 minutes. Here is a use guide for recipes calling for 1/8 tsp of liquid rennet. If heated too rapidly, there can be a large difference between the whey and curd temperature. Stir well and heat over med-low heat. But my curds are always too small to result in a usable ricotta, even with zero stirring. Our cheesemakers have been perfecting old-world recipes and inventing new rennet cheeses for 180 years. Add 2 tsp of citric acid per gallon of milk used and dissolve this in 1 cup cool water. Once it reaches 160F, if desired, you can add 5-12% of fresh milk can be added to improve the richness and yield. Vegetable rennet is made from a type of mold (Mucur Miehei). Ricotta Infornata or Ricotta al Forno (Baked Ricotta) is a Ricotta made by baking a ball of drained Ricotta Fresca in an oven until brown and a light crust has developed. The fresher the whey the better. You can make a large batch if you like but this amount is workable for a beginner. before chilling overnight, Move to a refrigerator or cold room. Stir until separated. Pizza? Every ricotta I tasted spoke to me. Once the curds have drained for about 10 minutes, I bundle up the cheesecloth, knot the ends, and suspend the bundle over a pot for 1-2 hours. vanilla. So, the amount of salt left in the cheese is virtually impossible to measure. With a spatula, scrape all the ricotta from the towel. Traduzioni in contesto per "usiamo caglio vegetale" in italiano-inglese da Reverso Context: Picci Un piccolo pecorino. Place the draining baskets in a shallow container or a tray and fill the ricotta draining baskets with the thickened ricotta. "When you use great milk, you're on your way to a great ricotta." Get Pairing Ideas, Cheese Recipes, Cheese Facts, Wisconsin Cheese Awards delivered straight to your inbox. Rennet for cheese making is 80% chymosin and 20% pepsin. Add the salt and stir. Traditionally, rennet was taken from the stomachs of young ruminant animals like calves or lambs. Using the skimmer, very slowly stir in one direction. So next time you're looking for some real rennet cheese whether it's a block of brick, a slice of stracchino, or mac and cheese with muenster or marbled blue-jack just look for the Proudly Wisconsin Cheese badge on the label. Filed Under: Food, Recipes Tagged With: Italian cooking, italian food, italian recipes, making ricotta, ricotta. How to Make Fresh Mozzarella in Under 30 Minutes - Rural Sprout Eat right away or transfer to a tightly closed container. Homemade Ricotta is simple, easy and absolutely delicious. Most of the Rennet will be dissolved but there will still be some residue left. Welcome to Mangia Bedda! 1 tablespoon sea salt 3 Rennet tablets (Junket brand is what I used) 1/4 cup water ADVERTISEMENT Directions Place milk in to a stainless steel or an enamel 5 quart pot and add salt. How to make vegetable rennet? Explained by Sharing Culture Heat until you have a gentle boil, that is until steam appears on the surface of the milk and it begins to bubble as shown. Heat the whey, without agitating. Required fields are marked *. The milk Nonna used was fresh and full of cream the top quarter was a thick cream. Add 1 tsp of salt to the milk then heat the milk slowly on low to med heat, stirring well to prevent scorching. For this recipe use whole milk. But every Wisconsin cheesemaker is an innovator as well, which is why we have so many Wisconsin originals, like colby and muenster. But before I proceed to this simple recipe, Id like to share with you how my mother made ricotta! We use cookies to improve your experience on this site. Not all the milk will turn into curds. Cheese makers knew what to expect from this process. It is an equivalent to chymosin and works equally, but is not animal derived. The milk is allowed to ripen and rennet is added for a firm primary coagulation. Use a thermometer to verify when the milk reaches 190F. With a slotted spoon, stir the mixture and then spoon the curds into the prepared sieve.

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