"Ricotta cheese! It's ridiculously easy. Can't believe it took me so long to figure that out."
"I take whole milk and salt and bring it to a rolling boil over medium-high heat."
"That's it. All done."
"I often make paneer using a very similar method, and it's foolproof."
The article focuses on a straightforward recipe for homemade ricotta cheese. The method involves heating whole milk with salt to a boiling point, then adding lemon juice or vinegar to curdle the milk. After a period of resting, the curds are strained using a cheesecloth, allowing for customization of the cheese's moisture level. This simple process is highlighted as a revelation for the cook, who expresses surprise at the ease of making ricotta compared to similar cheeses like paneer.
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