Use or store the ricotta: Fresh ricotta can be used right away or refrigerated in an airtight container for up to a week.If the ricotta becomes too dry, you can also stir some of the whey back in before using or storing it. Drain the curds for 10 to 60 minutes: Let the ricotta drain for 10 to 60 minutes, depending on how wet or dry you prefer your ricotta.(Removing the big curds first helps keep them from splashing and making a mess as you pour.) Continue heating to 170☏ then add 1/2 tsp of salt for every gallon of whey, mix in. Once it reaches 160☏, if desired, you can add 5-12 of fresh milk can be added to improve the richness and yield. Pour the remaining curds and the whey through the strainer. When making whey Ricotta, use leftover whey from a batch of cultured cheese. Scoop the big curds out of the pot with a slotted spoon and transfer them to the strainer. Strain the curds: Set a strainer over a bowl and line the strainer with cheese cloth.If you still see a lot of un-separated milk, add another tablespoon of lemon juice or vinegar and wait a few more minutes. After this time, the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey - dip your slotted spoon into the mix to check.
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