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Glorious, decadent ricotta made in your own kitchen

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I found myself giggling as I stood at my stove. I was using the end of my candy thermometer to stir a mixture of milk and cream in my heavy, turquoise-colored saucepan. Its enamel-coated interior is stained with years of use. I was having flashbacks of my homemade yogurt-making days 35 years ago. It was a phase that coincided with my determination to feed my preschool-aged son as little processed sugar-laden food as possible.

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