This will give it a fluffy and, at the same time, buttery consistency. How do you fix grainy cheese sauce? Something that many home cooks dont pay attention to is the drastic temperature changes they expose their cheese to. 1/2 teaspoon salt If the ricotta is not strained, it will not be as smooth as it could be. However, its not the texture you want for your yogurt or cream sauce. Is ricotta cheese pasteurized? Warm some high-fat milk and pour it over the mac and cheese. There are a few things that you can do to make your cheese less grainy. #cakedecorating #baking #frosting Thank you for watching everyone! Blended ricotta resembles crme fraiche, so you can add some lemon juice to make it even fresher. Let the dish come to room temperature before you reheat it. I might try that. You have the find that perfect balance to almost shock the molecules back into place. Next, slowly beat in the powdered sugar in batches until smooth. Do EMC test houses typically accept copper foil in EUT? Site design / logo 2023 Stack Exchange Inc; user contributions licensed under CC BY-SA. Parent based Selectable Entries Condition. If you want a thicker spread, you can just press the ricotta with a fork until the grains dissolve and your ricotta homogenizes. It's a versatile and affordable cheese so it can be a great way to add creaminess to various recipes. Plus, you can throw some salt, cayenne, and pepper to jazz up the flavor. Start by mixing one tablespoon of all-purpose flour with one cup of ricotta cheese. I just bought a box from Gordon Foods of 6x powdered sugar that contains no cornstarch to see if it makes a difference. Plus some ideas about what to do with ricotta cheese! If you are looking for a smooth and creamy ricotta, it is important to strain it properly and to not beat it too much. Pro Tip: Get your cheese out of the fridge an hour ahead of making your cheese sauce. This will help to thicken the cheese and make it less grainy. Its actually easier to fix than you think. This stuff was actually really tasty to just snack on by itself, too. This will . 1 half gallon whole milk Grate the cheese yourself and youll never have to worry about this issue. When ricotta cheese is made from fresh milk, it is less likely to be grainy. Pour milk, cream and salt into a large, heavy pan. You dont want to shock it back to life. It becomes rubbery and tough. Light and fluffy sweet cream ricotta pancakes that will literally melt in your mouth! Ricotta cheese is a very soft, white cheese that originates from Italy and resembles a grainy, thick cream. When it comes to mac and cheese sauce, choosing the right cheese variety is crucial. | 2 Viable Substitutes, How Long Does Deli Meat Last? I thought ricotta was twice-cooked cheese. However, brands and types can vary so check the labels. Save my name, email, and website in this browser for the next time I comment. You may need to fold in any powdered sugar clinging to the sides of the bowl with a spatula. Strain the cheese overnight if you can. As a general rule, you can fix grainy cream cheese frosting by adding 1-2 tablespoons of heavy cream. I have dealt with this dozens of times in my over 50 years of cooking experience. Ricotta cheese is fresh, mildly tangy, and discretely sweet, meaning that you can consume it fresh, as well as cooked. Like other kitchen nightmares, sauces can be hard to tackle at home. Pro tip:Its better not to use any types of oil or cornstarch during the roux-making process, as it can cause lumps and clumps. Add some herbs, and you have a ricotta spread. Intrigued, we tasted it plain and baked into manicotti and ricotta cheesecake against our favorite creamy, pebbly-textured ricotta from Calabro ($5.69 for 1 quart), which also skips the gums and stabilizers. SNAPPY SUBSTITUTIONS: Instead of cheesecloth, you can use strong paper towels. I'd suggest to strain overnight if you can. 2023 America's Test Kitchen. Preheat the oven to 350 and lightly grease a 913 baking dish. Some people may find the texture of ricotta to be a bit grainy. You can do this by placing the ricotta in a fine mesh strainer and pressing down on it with a spoon. This is definitely a great resource to have bookmarked for future reference. However, it would help if you always kept the American cheese in there. How To Strain Ricotta Cheese Place strainer (or colander) over a large bowl so that there is at least an inch or two of space under the strainer above the bowl. A final reason might be that the cheese was not made from fresh milk. If you have already overcooked ricotta and it is rubbery, you can try to fix it by heating it in the microwave. If the proteins in the cheesebind togetherand separate from the water, they will seize up and form curds. Cream cheese frosting is a popular and delicious topping for cakes, cupcakes, and other desserts. After you remove the saucepan from the stove, the residual heat will continue to separate the cheese sauce, so pour your sauce into another pan. Here are three easy steps to fix grainy cheese sauce: Dont add both cream and lemon juice into the sauce, as it will cause more curdling and you will miss the last chance of saving your gritty cheese sauce. Some sources recommend removing the bchamel from the heat and only then adding the cheese. The reason pre-grated cheese may cause the sauce to become gritty is that it is packaged with added powders as a preservative. While other cheeses disintegrate, stick, and burn. Do not cook it until it is melted or until it has a thick, rubbery texture. If you dont have lemon juice on hand, you cansubstitute a few spoonfuls of creamto get the job done. Ricotta does excellently at increased temperatures. If you still see a lot of un-separated milk, add another tablespoon of lemon juice or vinegar and wait a few more minutes. Whip the mixture again for 2 minutes on high speed and let it rest for a while. Most tasters preferred the familiar consistency of Calabro; the Sorrento cheese, with its dense, smooth texture, more closely resembled mascarpone. Being Polish we dont tend to use it. First, it excellently mimics its creaminess and thickness; second, it is less fatty than heavy cream; third, it gives the dish a distinct freshness. Pro tip:Additional acids, such as other dairy items, as well as salts, can make cheese sauces curdle. The cream will also reduce the temperature of the sauce and interfere with curdling. While citric acid can be used to rescue, too much of it can also ruin the sauce. It is a fresh cheese, meaning that it is not aged and has a short shelf life. Although it can be made from water buffalo, goat, sheep, and cow milk, the one you find at the grocery store generally comes from cow milk. A bag of pre-grated cheese saves you time and effort, sure. This is really a comment, not an answer. Yes, ricotta cheese is generally naturally gluten-free, but again, always check labels and individual brands just to be sure. Whip until the ricotta reaches a heavy cream-like consistency. Those powders hamper your cheese melting/smoothness. Firstly, the starch absorbs water and therefore thickens the sauce. Set a large sieve over a deep bowl. Ricotta is a fresh, soft Italian curd cheese made from whey, which is drained and then lightly 'cooked'. Dairy or egg-based sauces can curdle for several reasons: Even if your sauce starts to curdle, you may still be able to save it. It provides body and structure making it less like a watery dressing and more like a dip. Cook until al dente following the package directions. Set the colander in the sink. Add a Bit More Cheese. Are you looking for the cannoli pie recipe? The exception might be in making hollandaise sauce. Parmesan would also be a great addition to your spread. If you dont have lemon juice, you can use high-fat cream instead. When reheating a cheese sauce, always remember its better to start with a warm milk or cream base. How to Thicken Cannoli Filling with Ricotta Cheese. If you want to make your ricotta cheese even less grainy, you can strain it through a fine mesh sieve. Ricotta is a dairy product that is made from the whey that is left over from the production of cheese. That's it! Once the butter has melted, add some flour and stir until smooth. Its just as much of an art as it is science. Cheese sauce made with cheese that went from the fridge straight into the hot saucepan has a high chance of curdling. We know ricotta is a traditional addition to baked ziti, but it has a tendency to get dry and grainy when baked. We hope you found some of my explanations, tips, and tricks helpful. Subscribe to the Snappy Gourmet newsletter for all the latest recipes and get my FREE ebook! Continue reading to learn how to fix grainy cheese sauce, make second-day mac and cheese sauce creamy again, fix grainy queso dip, and much more. One possibility is that the ricotta has not been strained properly. Warming a small amount of whole milk in a saucepan and then pouring it over the leftover mac and cheese reactivates the cheese and loosens the pasta. There are other ways to make a velvety, smooth cheese sauce. Save my name, email, and website in this browser for the next time I comment. Ricotta doesnt melt the way other cheeses do. If you are having trouble getting your ricotta to be smooth, you can also try to beat it less. Ricotta fritters are always a good idea, as well as ricotta dip. If the cheese is still too soft, add more lemon juice until it is at a desired consistency. How much sugar and vanilla extract should I use in 1/2 gallon of ice cream? Place it on top of your lasagna, or place it in your pasta sauce and just enjoy. The best answers are voted up and rise to the top, Not the answer you're looking for? Do not let the sauce sit for long periods of time. This will remove any of the grainy particles from the cheese and make it smoother. Line a large sieve with fine-mesh cheesecloth, and place over a large bowl. You may notice your cheese sauce getting gritty as soon as you start adding grated cheese into the fat, flour, and milk mixture. It should take about 5 minutes to reach the correct temperature. How do I fit an e-hub motor axle that is too big? Is a hot staple gun good enough for interior switch repair? It is an excellent addition to include freshness in your meal. Reduce the heat if needed to make sure it does not boil. It is rounded out by pepper. Just a pinch of each elevate the dip. Thats a question that has been asked by many people, and the answer is not always clear. Be warned: Avoid adding both lemon juice and cream to your sauce; the acid in the juice can react with the cream and make your problem worse. Finally, if you are looking for a way to quickly firm up ricotta cheese, you can place it in the freezer. To uncurdle milk add more milk or to uncurdle cream add more cream . When ricotta cheese is exposed to warm temperatures or direct sunlight, the fat in the cheese can start to melt. You can salvage it by putting in the fridge (which solidifies the fat and pulls the mixture together), then add some more icing sugar (which absorbs the remaining liquid) and give it a good mix and it should come back together. Place the ricotta cheese in a cheesecloth and squeeze out as much liquid as possible Add the squeezed ricotta cheese to a bowl of runny cannoli filling and stir by a wooden spoon Add some superfine sugar to taste Now you can spoon the filling into the cannoli shells easier How to thicken cannoli filling with powdered almonds This makes the slightly grainy texture. Thanks for contributing an answer to Seasoned Advice! To defrost, place the frozen ricotta cheese with an egg on a plate and let it remain at room temperature for 3 to 4 hours. Setting them out on the counter for about an hour is optimal. Add the cheese into the sauce slowly and keep whisking to achieve a smooth consistency. If you notice curdling, immediately remove the cheese sauce from the hot burner. Up Next: Hard Cheese Vs Soft Cheese Whats The Difference? Draining off the liquid can result in a thicker ricotta cheese so your results for some recipes will be better. Now that you know the basic rules of making dairy-based sauces, here are some of the key rules you should follow when making cheese sauces. Please subscribe with notifications. *NOTE! But before adding it, make sure to put the saucepan away from the heat immediately and add a teaspoon of flour. Instead of a grainy curdle-filled mess, you want a velvety, smooth texture. If the ricotta cheese is made from powdered milk or milk that has been pasteurized more than once, it is more likely to be grainy. You have successfully joined our subscriber list. It takes a half gallon of whole milk and 2 cups of buttermilk to produce 1 1/2 cups of ricotta. 7. Learn real cooking skills from your favorite food experts, The iconic magazine that investigates how and why recipes work, American classics, everyday favorites, and the stories behind them, Experts teach 320+ online courses for home cooks at every skill level, Kid tested, kid approved: Welcome to Americas Test Kitchen for the next generation. So I might have failed at the cooling to room temperature bit, but you saved my cake here. Cool it down. I have wanted to make canollis. If youre looking for foolproof methods to create the perfect sauce, youll want to read this. If your cheese sauce is built on a strong foundation, theres a good chance itll remain creamy and smooth until the very end. The fat in thick cream stabilizes the sauce, and the lower temperature of the frozen cream helps bring the sauces temperature below the curdling point. Try swapping out half of the cheese and replace it with American. Make sure your strainer (or colander) has a lot of holes so that the liquid doesnt pool at the bottom of the cheese. And heres how you can keep that creaminess intact on day 2: To a pan, add somemilk or creamand begin warming it up. Just make sure to integrate it slowly while mixing over low heat. Ricotta is the perfect substitute for heavy cream for three reasons. It would help if you never boiled a dairy-based sauce. 1 cup heavy cream While it can be made from the milk of any animal, it is commonly made with cow's milk. Love thick ricotta cheese on crostini with a little jam on top. However, by blending it, you can make it smoother. Has 90% of ice around Antarctica disappeared in less than a decade? I can get the filling to taste almost perfect, I just can't make it creamy or smooth at all. Heres how to prevent gritiness in leftover mac and cheese: To avoid gritty mac and cheese sauce, try not to over-stir. After straining, ricotta is rested so that some of the liquid drips away: the more liquid is retained, the more grai. Transfer ricotta to a container and use immediately or refrigerate for up to 2 to 3 days. Slowly bring to a rolling boil, stirring occasionally to prevent scorching. Welcome to Seasoned Advice! As with other types of cheese sauces, it is important to not use pre-grated cheese for queso dip. The cheese will come to room temperature while you prepare the rest of the ingredients. Blend for five to ten seconds and check the consistency. Fold the cheesecloth into two layers that completely cover the colander. Cheese sauce can add flavor to dishes from the classic mac and cheese to the Scallops Mornay. I started this website, honestly, because someone told me I couldnt. The best way to avoid this is to make sure everything is room temperature, and to add the liquids very slowly. Another way to make your ricotta cheese less grainy is to add a little bit of flour to the mixture. Butters and soft cheeses do not just curdle with the addition of an acid, when you add any liquid into a butter or soft cheese and if it is added to quickly (as you are essentially forming an emulsion of liquid and fat) it will split and curdle. Place something heavy on top of the cheesecloth covered ricotta (such as a heavy bowl, covered brick, etc.). I have read to use coffee filters to strain ricotta. Sorrento's Velvety Smooth Ricotta lives up to its name, but we'll save it for sweet dishes. But I would still try to put something heavy on top to help squeeze out the liquid. A good thickener to use is all-purpose flour. But havent been brave enought to try it. Easy recipes from cocktails and appetizers to main dishes and desserts! Reheat. This can happen for several reasons, such as over-beating the frosting or using too cold ingredients. Place strainer (or colander) over a large bowl so that there is at least an inch or two of space under the strainer above the bowl. One of my guilty secrets is that my favorite kitchen utensil is my whisk. Thanks and +1. At room temperature, cheeses like Monterey Jack or Cheddar are a stable emulsion of dairy, water, and fat, held together by proteins. Survival Freedom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. These are the best things ever for. There are generally four different ways to fix an Alfredo sauce; blend and strain, add a bechamel, add sodium citrate (the sodium salt of citric acid), or add additional cheeses. First, place the ricotta cheese in a cheesecloth and squeeze out as much liquid as possible. It's a creamy, slightly grainy cheese that has a mild milky flavor. 2. Practically all PS from the grocery stores have some form of cornstarch in it to keep it from clumping. Theres nothing more comforting than making your own velvety cheese sauce for mac and cheese or another dish. As mentioned earlier, when working with dairy-based sauces, it is important not to use high heat. Curdlingis the main reason your cheese sauce will have a grittier texture. When making dairy-based sauces, bring the amount of acidic ingredients in the sauce to the minimum to avoid major texture changes. There are many reasons why sauces containing dairy curdle. Place a cotton towel in a colander and put your ricotta on it. They are made from milk, fats, and water. Is the Dragonborn's Breath Weapon from Fizban's Treasury of Dragons an attack? No matter what the cause of your ricottas graininess may be, there is a solution. Required fields are marked *. If your cheese sauce recipe calls for eggs, its best to add these last, as they can quickly turn the sauce watery or grainy. Hello! The fat in the cream will stabilize the sauce, and the lower temperature of the refrigerated cream will also help bring the sauces temperature down. Otherwise, you will have a big nasty curdled mess. but you have a WHOLE lot more energy than I do !!! Place the milk, cream and salt in the saucepan and heat the mixture over medium-high heat. [ i] Next, whiska spoonful or two of lemon juiceinto the cheese sauce. Just click the link at the bottom of your page. Make sure it's completely cooled before adding the batter. How do I fix grainy chocolate icing? When ricotta is overcooked, the proteins in the cheese form long, stringy strands that can make the cheese rubbery. Ricotta is the default option for cannolis and I haven't ever had a grainy cannoli filling before, they've all been perfectly smooth except for the ones I make, so I know there must be something wrong on my end. How to strain ricotta cheese to drain off the liquid and thicken the cheese. To fix it once it has already curdled, generally you would gently heat it over a double boiler (or microwave it a few seconds at a time) while whipping it until you've whipped the lumps out. Also Know, do you have to strain ricotta for cannoli filling? A closer look at ricotta's production process shows that it is technically a cheese byproduct. Making your ricotta spreadable is pretty simple since the cheese itself is soft and easy to work with. However, I must stress that whisking/ blending your ricotta will drastically change its consistency, so you might not be able to use it for what you originally intended. I'm going crazy trying to make a simple cannoli filling out of ricotta. Both oils and cornstarch can make the roux clumpy. Then whisk in either a small amount of lemon juice or cream. Don't Go Low-fat To learn more, see our tips on writing great answers. To understand how to make the perfect sauce, its useful to identify why this can happen. Do not over mix. Ricotta is the default option for cannolis and I haven't ever had a grainy cannoli filling before, they've all been perfectly smooth except for the ones I make, so I know there must be something wrong on my end. If the cheese sauce recipe calls for cornstarch, dont skip it. With a bit of patience and a few simple steps, you can enjoy a smooth, creamy ricotta dish once again. Still, the ricotta grains are a bit of a deal-breaker for some people, and it is nice knowing that there are things you can do. A roux can be made in many different ways, but it usually begins by cooking equal parts melted butter and flour into a smooth paste. Heating the milk too fast is time-effective, but it creates grains in the ricotta and is typical for commercially produced ricotta. Another option is to add some flour into your sauce. Strain the curds: Set a strainer over a bowl and line the strainer with cheese cloth. Required fields are marked *. Weve already discussed this extensively, so I wont rehash it too much. Are there different types of ricotta cheese? By the time that . Melted butter is another good idea, but since ricotta is pretty fatty, dont add too much, one tbsp. When the cheese sauce has cooled down, whisk it vigorously to get rid of any clumps. Allow to drain at room temperature for 90 minutes. Browse other questions tagged, Start here for a quick overview of the site, Detailed answers to any questions you might have, Discuss the workings and policies of this site. If youre paranoid about the risks of curdling, consider adding a starchy agent to your sauce. This is why in creamed butter cakes you will often see the instruction to 'slowly add the beaten egg as not to curdle the butter' or something similar to that. There was a thread about this a few weeks ago, it is the powdered sugar that does it. If the cheese is still too soft, add more flour until it is at a desired consistency. Spreads/Dips Mix in some of your favorite spices and spread on crackers or crostini, or as a dip for vegetables. Place a cotton towel in a colander and put your ricotta on it. Can I Use Regular Rice for Sushi? If the proteins are indeed denaturated, there is not much you can do. They said that there is no room left in the world for another food blogger. Pasta Mix a little in with your favorite pasta (such as spaghetti), use in basked dishes like lasagna, or use in homemade ravioli. As a result, the sauce will thicken without clumps. Does it make sense for a cake icing recipe to call for vinegar but not baking soda? (I used a flour sack type tea towel.) Answer: Ricotta is produced by coagulation of the proteins in the serum left off once cheese has been produced. Remember to do all you can beforehand to ensure curdling does not occur, but if it does, act quickly to remove it from the heat. This can cause the fat and liquid to separate, resulting in a grainy texture. What Kinds Of Microwaves Work For Kitchen Islands? It is light and creamy with a slightly grainy texture and delicate flavour. Start by mixing one tablespoon of lemon juice with one cup of ricotta cheese. Cannoli Use in cannoli filling to make the popular Italian pastry. Blend for 2 minutes or until silky smooth in the food processor or blender, stopping to scrape down the sides of the container once or twice with a spatula. Season the ricotta cheese with a pinch of salt, and refrigerate it. Add the pasta and mix it with the sauce when the cheese has melted. Technically yes it can be frozen, but it may change the texture quite a bit so may not be great for all recipes. Even when your mac and cheese sauce is initially smooth, it may become gritty on the second day. You know I love all cannoli recipes but here are some of my favorites. How Do You Crisp Cannoli Shells I made a mascarpone mix for a Jamie Oliver cheesecake and it has curdled. Bake the pie on a sheet pan to collect any juices and keep your oven clean at the same time. You can do this by using a rubber spatula or a whisk. If your sauce curdles or becomes grainy, it can ruin the dish. And here's how you can keep that creaminess intact on day 2: 1. You need to add cold water to your corn starch to make a slurry, which will help eliminate lumps. All Rights Reserved. Once its heated a bit but not quite simmering, gradually whisk in your cheese sauce. SNAPPY TIPS: The longer you can leave the cheese in the refrigetrator, the more liquid you're more likely to drain off. There is no acid in any of the ingredients. This website is full of easy and practical tips on freezing, reheating, dehydrating, or just about anything else you could do with food. The most important thing to understand when working with dairy products is their composition. 4 cups whole milk ricotta cheese 1 1/2 cups powdered sugar 2 tsp cinnamon 1/2 tsp ground cloves 1/2 tsp nutmeg Instructions Whip the ricotta, either with a hand mixer, or a stand mixer. I guess I thought you took the whey from making some other kind of cheese and cooked it until it became ricotta. I tried it and the texture of the Fluff is like buttah! Before you add your batter, it's important that your crust has a short 8-10 minute visit in the oven at 375 degrees F (190 degrees C). Cheddar is one of the most common varieties used to make this sauce. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.). rev2023.3.1.43269. Flan recipe calls for a blender; how can I make it in a mixer instead? Sandwiches Use a little on your favorite sandwiches! One way to make your ricotta cheese less grainy is to add a little bit of cream to the mixture. (Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. To blend ricotta, you will need a food processor or blender. Grittiness is a common problem not only with cheese sauces but with dairy sauces in general. If this is the cause of your ricottas graininess, there is an easy fix. Then, place the container in the freezer for a few hours. The bottom line: For fresh and savory cooked applications, well stick with looser--textured, traditional ricotta curds from Calabro. My recipes and I have also appeared in many national magazines, local news programs and newspapers, trade publications, various websites, Food Network shows, and even the Rachael Ray Show! Depending on how you want to thicken the sauce, you can do it in a variety of ways. You can unsubscribe anytime. Continue to stir until the sauce is smooth. When ricotta cheese is mixed too much, the fat in the cheese can start to break down, which can cause it to become grainy. The acid component in lemon juice interferes with the separation and detangles the protein molecules. Once the ricotta is covered, wait until it has cooled slightly and then use a spoon to break it up into small pieces. If the cheese is beaten too much, it will become tough and grainy. To fix grainy buttercream, you can remix it, add more liquid or leave it overnight, so the sugar grains melt. Remove the pan from the heat, as it is high heat that causes the cheese to curdle. Why did my yogurt fail? We know we mentioned earlier that sauces with too much acid will become gritty as well, but if you havent already added acids and theyre not the cause of the unwanted gritty texture, a little bit of lemon juice will help to detangle the protein molecules and prevent further curdling. Dairy products like cheese sauce are made from fat and milk. Fat is what causes the creaminess in dairy sauces. Use freshly grated Parmesan for its superior melting ability and not powdered or pre-shredded cheese. There are a few things that can cause ricotta to not be smooth. It can be easily overmixed and becomes very soft. How to get the closed form solution from DSolve[]? I hope you found value from whatever article you read, and if you have any remaining questions, don't hesitate to contact me! Learn how to strain ricotta cheese to drain off some liquid and thicken the cheese for your favorite recipes! Prep equipment: Place a fine-mesh large sieve over a deep bowl (deeper and larger than the sieve) and line it with 2 layers of cheesecloth. Cottage cheese curds are also usually quite a bit larger. Yes! The most likely cause of grainy ricotta is that the ricotta has been over-stirred. The best way to deal with grainy sauce is not to let it happen in the first place. To make this creamy texture, combine 1 tablespoon lemon juice and 1 tablespoon olive oil. When the milk reaches 185F, add the lemon juice. Ricotta impastata, is also quite popular and used for pastries and desserts but can be difficult to find. This, in its turn, will result in a gritty cheese sauce. The truth is, there is no one answer to that question, as the texture of ricotta can vary depending on the brand you buy and how it is made. Stir as the cream cheese melts. Warning: Dont add both lemon juice and cream, as this can make the problem worse. Sometimes your sauce might break regardless of how attentive you are. Below are three emergency steps you can try out before throwing in the towel. Dont add too much thick cream because it can affect the texture and flavor of the sauce. So, if you have to choose between a gritty cheese sauce and a few extra minutes of using that cheese grater thats been waiting patiently in your drawer for its time to shine, which one would you pick? Spoon ricotta cheese on top of the cheesecloth and fold cheesecloth around cheese to contain. Reduce heat to simmer and stir in lemon juice. It can also be helpful if you are using it as a dip or spread.

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