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And that's how you both end up throwing a pint of curd out of the fifth-floor window and hitting that weed dealer's Fiat and having to hide in a cupboard full of brooms while him and all his hard mates go round banging on everyone's doors with baseball bats.
Take the curd out of the hot water and form it into a ball, then place it in water at a temperature of 40F (4.4C) for about 1 hour.
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Then, take the colander out of the pot and turn the curds out on a cutting board.
Carefully scoop the curds out of the pan with a slotted spoon and place them in a sieve – leave the hot whey in the pan.
You gently spoon this moist mass of curds out of the pot (I use a Chinese "spider" skimmer) and set them in a cheesecloth-lined strainer to drain for five minutes, and you've got ricotta.
Sit the curds out for a few minutes, then add the curds and stir for 15 minutes.
Take the curds out from the strainer and slice them into long thin strips, and mix with coarse salt.
Try the curd, scooped out of a bucket, deliciously slippery and white.
Take a fine cotton cloth or muslin cloth put the curd on it and squeeze it hard till all the water comes out.
Milling the curd can be carried out either by hand or mechanically.
I loved watching the fromagers – cheesemakers – in their white plastic aprons, scooping milk solids from the bottom of this six-metre wide vat – about 300 litres of milk – and lifting out the curd with a mousseline net, maybe 150kg of it.
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