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messiahandrw said
on 12/3/2009 Is this 180 degrees Celsius or Fahrenheit?
bisclavret said
on 5/16/2009 If you age the curds for two to four days before refrigerating or freezing, you will have ricotta cheese, not a substitute. The process you describe is the same for making ricotta; the only difference being that with traditional ricotta, the curds are spread out and allowed to age for two to four days after draining. Then it is either used or put into containers and refrigerated or frozen. Why not go the distance and age the curds? Then you have the genuine article.
flygrrrl7 said
on 5/21/2008 I give this 5 stars...
flygrrrl7 said
on 5/21/2008 This was the easiest method and list of ingredients for the recipe I found anywhere! I am very pleased with the results, the flavor (I used fresh lemon juice) and the time it took to make. I will use this recipe again and again, and I highly recommend it to anyone interested.