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So I took 300ml of double cream and 300ml of single cream. Heated it to 82°C and added some vegetable rennet.

At this point the recipe said that it would thicken and it should be poured though a cheese cloth. Ummm no thickening... Earlier Jenny had had some good success making ricotta with vinegar and salt so I decided to go that way and added the juice of one lemon and a little salt and let it cool and then it started to set.

I left it for three hours then put in a cheese cloth and in the fridge overnight to drain.

In the morning I pushed out the last of the water and put it in a jar.



Its dense but light in flavour with a hint of lemon and its going in a cheese cake tonight.

Looking forward to it.

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