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I'm gearing up to make ricotta for the 1st time this weekend. Local farm offers raw milk, which I was going to use, and the most amazing Greek style yogurt you have ever had. I was going to use vinegar to make the ricotta, but now I'm wondering if I can use some of their yogurt instead. It is not pourable however....any suggestions on either the amount to use, or what I can thin it with? Thanks!
Toggle Commented Jun 30, 2011 on ricotta recipe, revisited at In Jennie's Kitchen
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Dec 15, 2009