4 cups whole milk
3 tablespoons lemon juice, plus the zest of 1 lemon
1/2 teaspoon kosher salt
1 baguette, sliced and toasted
Extra-virgin olive oil, for serving
Refrigerate leftover ricotta in a covered container for up to 5 days.
wt.spazzatura
Easy, fun and tasty! It was so exciting to make my own Ricotta cheese-and so delicious!!
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