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DIRECTIONS: (Temperature: 173ºF Time: 45 minutes)
Combine milk, lemon juice and white vinegar in Vacuum bag. Remove air
Vide bath and strain through cheesecloth.
PRO TIP: Strained leftover whey can be used to tenderize meat or add
depth to sauces and soups.
1 quart whole milk
1 oz lemon juice
1 oz white vinegar
INGREDIENTS:
sous vide
ricotta
26
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