how to make ricotta with rennet tablets

The author Janet Fletcher's friend Rosetta Costantino led us to an easy method that produces the sweet, earthy flavor of old-world ricotta by combining whole milk with rennet, which consists of enzymes that act as a coagulant. Heat the milk in a stainless steel saucepan and, stirring often, warm it to the required temperature (each recipe varies slightly). Cannoli? When using a good quality milk, this is a way to check the performance of your rennet. If using liquid rennet, add it directly to the milk. Found article very useful. Place the whey left over from making basic cheese in a non-reactive pot. Step 1. We think this originated when cheese making supplies were hard to find for home cheese making. Curd will be surrounded by translucent yellow whey. DO NOT LET MILK BOIL. Place in fridge and allow to drain for 1 to 2 hours until reaches desired consistency. { 2.) Fried Capers - Magical Flavor Bombs for Your Food, https://www.livestrong.com/article/425693-the-nutrition-in-liquid-whey/. I think the milk wasnt hot enough just like you said. Shipping After draining, de-mold the Ricotta onto a plate or bowl that will catch extra whey. "Perfect for slathering with fluffy ricotta." 1. It will set in about an hour. Gently heat milk in a large saucepan over low, stirring occasionally, until an instant-read thermometer registers 80. Rinse a muslin towel or a double thickness of cheesecloth. Mix the milk, cream and salt together and pour into a saucepan. Testing rennet can be done by watching for the flocculation point. How do you turn ordinary milk into extraordinary cheese? In a large, heavy bottomed pot, slowly heat whole milk and tsp salt on medium high heat. A Gouda ricotta went into a lemon bundt cake, while a zesty pepper jack ricotta was used in an orange peel bundt cake. This makes the proteins, found in milk, to form into solid curd. And it's well-known that Wisconsin produces more flavors, styles, and varieties of cheese than anywhere else on earth. You can also use a thermometer to verify when the milk reaches 190F. For a rich, dense and buttery texture allow it to drain for an extended period of time (several hours). Do not let boil over. Heat until you have a gentle boil, that is until steam appears on the surface of the milk and it begins to bubble as shown. rennet, or 1 junket tablet. I sat down with my mother this past weekend to ask her about how she made her fresh ricotta. It's not unusual for our goudas and gorganzolas to outperform their counterparts from Holland and Italy at the World Championship Cheese Contest. Yield: About 1.5 to 2 lbs of fresh ricotta, 1 teaspoon liquid vegetable or animal rennet, (*Recipe adapted from Rosetta Constantino, My Calabria). 7. Ricotta has been a traditional cheese of Italy for many centuries. (Im sure they must exist.) Remove from heat. Remove from heat, add rennet, and stir to combine. The lemon juice version had a bit more longevity. Ricotta Forte (Strong/Pungent Ricotta) is also known as Ricotta Scant, Ascuant or Squanta and is an authentic Pugliese pungent cheese made from leftover sheep, goat or cow milk ricotta. After most of the whey has drained through, add the curds and let continue to drain. Place the chinois or sieve in a deep pot, bowl or other container. Both citric acid and tartaric acid are available on our . Rennet is an enzyme-based key ingredient in cheesemaking, either from the stomach of young ruminants, or plant-based. The ricotta can be used immediately or refrigerated for later use. And they've gotten pretty darn good at it. Our cheesemakers have been perfecting old-world recipes and inventing new rennet cheeses for 180 years. New England Cheesemaking Supply Company sells both animal and vegetable rennet at www.cheesemaking.com. Instead of citric acid, I use 1/8c of apple cider vinegar per gallon of whey. It is firmer, saltier and has a more intense flavour than Ricotta Fresca. Mix 1/2 tsp. And, Im not lucky enough to live near any delis that prepare fresh ricotta. The final cheese can be anywhere from a firm table cheese after 4-6 weeks or a very dry grating cheese after several months. The amount of time you let it drain will depend on the texture of ricotta you are looking for. It is an equivalent to chymosin and works equally, but is not animal derived. While the ricotta is the star, shining in recipes like Parmesan-Herb Gnudi, Palak "Paneer" with Pressed Fresh Ricotta, and Honey-Ricotta Mousse with Strawberries, don't discard the leftover whey. Consume within 10 days. In a large, heavy bottomed pot, slowly heat whole milk and tsp salt on medium high heat. To cut the rennet tablets, you can use a pill cutter. Thank you Nadia Proteins that would have otherwise been lost in the whey. Thanks for commenting. This guide will help you learn about the different types of. If heated too rapidly, there can be a large difference between the whey and curd temperature. Grandjean agrees, adding it's best to avoid ultra-pasteurized dairy, which has been processed at a high heat: It will prevent the cheese curds from forming properly. The longer it is left to drain the firmer the Ricotta will become. Junket was originally made for custards and contains many additives. 1. You can use a pill crusher, mortar and pestle or the flat side of a knife. Otherwise, the curd can become too firm for the cheese you are trying to make. Microbial Rennet Tablets Are Used To Make Cheese. As the curds rise, use a perforated ladle to gently move them from the sides to the center of the pot. Latest News, Adelaide Food Tours & Events Into a saucepan with 1 litre of whole milk heated until luke warm, add 2 junket tablets (crushed and dissolved in a little warm water). However, even though it is derived from mold, there is no mold contained in the final product. To say nothing compares is an understatement. I am a bit of a ricotta snob, I must confess. Just waiting for curds to set???? The rennet version is the best. Be sure to. The milk will begin to separate into curds and whey. I can still hear him sipping that whey! An instant-reading digital thermometer gives accurate temperature readings. } 4. Pour the curds and whey into the cheese cloth. See step-by-step instructions for making ricotta . Apparently the sap found inside the fig branch acts as a coagulant very much the same way as rennet does. Add sugar and flavoring and stir until sugar is dissolved. Remove from heat and stir in freshly squeezed lemon juice. Back to Top. Without stirring, let the curds rest, untouched for 20 minutes. When added to milk, the enzymes in rennet start the process of solidifying the milk protein and giving cheesemakers the solid curds that will eventually become aged cheddar, gorgonzola, mozzarella, or parmesan. I gift this to my brother's family, where it used for desserts. The curds should form almost immediately. It is a great substitute for all or some of the liquid in yeasted bread recipes, where it adds a pleasant tang to the loaf. No cheese cloth should be needed if you were patient in the previous step. 1.) Were always updating our collection of recipes here and we would love to include some of your favorites. Some cheese makers also make their own vegetable rennet from nettles, figs, etc. Queso blanco, cream cheese, mascarpone, quark, and ricotta are a few of the cheeses made without rennet. Stir for only 3 gentle strokes across your pot or pan. 6. The natural rennet in the goat stomach turned the milk into cheese! Cover and let sit overnight (12 to 24 hours) at room temperature to develop sufficient acidity. "When you use great milk, you're on your way to a great ricotta." The small amount of salt found in rennet is used as a preservative. Heat the whey, without agitating. It does take commitment to keep it up. If curds do not appear, return to heat and bring back to boil. Use instead rennet, which will give you not only a perfect ricotta in consistency, but also in flavor. I came across your blog searching for fresh homemade ricotta. I grew up in Calabria, and despite my travels all over Italy, I have never found better tasting ricotta than the one I enjoy in Calabria. This will make about 6-8 ounces of ricotta (almost a cup). The higher temp is used here because of the additional proteins found in whole milk vs whey. 2 cups milk. The resulting curd is composed of both casein and whey proteins, unlike a conventional curd which is almost all casein. That's what happens when a whole state is focused on how to make cheese as tasty as possible. Thank you Rosa, your support is always appreciated! Pasta with Peas and Potatoes (Pasta con piselli e patate), Escarole and Meatball Soup (aka Italian Wedding Soup), Sicilian Sweet and Sour Chicken (pollo in agrodolce), Fried Bread sweet or savory (pane fritto). Rennet is typically available in several forms. For a drier, thicker ricotta for making cannoli, for example, heres what you can do: You can enjoy as is or spread it on a slice of fresh bread for an easy breakfast or quick snack. In Wisconsin, we make more flavors, varieties, and styles of cheese than anywhere else in the world. Remove the drained ricotta from the cloth, pack into a container, cover and store in the refrigerator. Continue heating to 190-195F then turn the heat off. Even if you use more junket to compensate, the added pepsin in junket increases protein breakdown and can cause problems when aging cheese. It was originally a means to strip proteins from the whey following the primary cheese making process. For a drier, thicker ricotta which is perfect for making cannoli: tie the ends of the cheese cloth around a wooden spoon.Hang over a deep bowl (to ensure the bottom of the bundle does not reach the bottom of the bowl) and drain for about an hour. Pleasantly mild and distinct flavors define this Italian tripe dish, and when it comes to great sauces for dipping crusty Italian bread, it doesn't get any better than this. It will also survive better in warmer climates. Just like a light bulb turning on we had the answer! This stainless steel skimmer is a staple for all cheese makers. You don't need to stir it very much and you'll notice the milk will immediately begin to curdle. In addition to the ingredients listed below, you will need a few pieces of special equipment: a. 4.5 4.5 out of 5 stars (692) . This heat treatment, combined with the effect of the acid causes the precipitation of the curd. Let stand, undisturbed, to let curds form and float to the surface, 2 to 3 hours. Easy, Homemade Pico de Gallo Recipe (Fresh Tomato Salsa). document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Share your favorite recipe, and we may feature it on our website. While pro cheese-makers rely on rennet, an enzyme used in commercial cheesemaking, most homemade ricotta recipes call for acidic lemon juice to help form the curds, which can turn tight and rubbery. 1. Feel free to pin the recipe for later. That's when you know your rennet cheese is the real deal. Rennet is a mix of enzymes that causes the casein proteins in liquid milk to clump together, forming a solid curd that is eventually transformed into cheese. It was seldom stocked on supermarket shelves and could only be found in small local continental stores or the kitchens of Italian immigrants. Whey, the liquid part of milk that drains off after curds are formed to make cheese, is then treated with rennet to produce loose fresh curds which are eaten fresh. Light, fluffy, delicate and steeped in chocolatey espresso flavors. Learn how your comment data is processed. We remember how delicious it tasted, but our first attempts at replicating our Nonnas creation lacked the deliciousness we had grown to love. Heavy stainless is the best, but a light enameled pot can be used if you stir continuously during heating, or heat over boiling water. Junket Recipe. Leave the mixture alone for 30 minutes, maintaining the 86 F temperature as closely as possible. We recommend stopping the heat a degree or two before reaching the final temperature. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth. The leftover Ricotta is left to ferment in clay pots for 3 days after which it is kneaded every few days until it has a soft paste consistency. Pour the gallon of milk into the stockpot and add the citric acid mixture. Dairy Farmers of Wisconsin Terms & Conditions Privacy Policy Sitemap. Questo formaggio stato creato per i 'veri' vegetariani quindi usiamo caglio vegetale che deriva dal cardo invece di quello usuale del animale. When you're looking for the best rennet cheese in the world, look north to Wisconsin. I fell in love with Ricotta after attending a workshop with Giuseppe Licitra, President of the Consorzio Ricerca Filira Lattiero-Casearia (CoRFiLaC) in Ragusa, Sicily. The citric acid should be dissolved in 1/2 cup water. But not the rennet version. Then pick up the corners of the cloth, suspend like a bag over a sink to allow the last of the whey to drain out of the ricotta. Ingredients to turn one gallon of milk into one pound of cheese. Hopefully soon to change. Set aside. My husband ate it all up!!! Needless to say, the packaged supermarket ricottas in the U.S. dont equal the fresh Sicilian. For looser, wetter ricotta thats perfect for Pasta with Ricotta, drain for about 10 minutes. I glanced through it . Warm the mixture until the temperature reaches somewhere between 200F to 210F. Excess stirring will cause smaller and very granular curds to form. What could have gone wrong? Ive really got to try this. You can speed this up by placing the pot in a bath of ice water. The next day, heat the acidified whey over a moderate fire with stirring (do not let it stick or burn) until its temperature is near boiling (220F or 95C). "Perfect for slathering with fluffy ricotta.". My sister and I have started a food blog (she, like you has been transformed by Italy and is now obsessed with the country), while I am a bit more diplomatic and like to work with all food cultures! It is particularly popular in Sardinia and Sicily where it is used to make ricotta al forno al limone (baked ricotta lemon cake). Sometimes it takes a little practice! Dont over stir or it will break the curds. Or scroll down for more info on the magic of rennet cheese. Registration on or use of this site constitutes acceptance of our Terms of Service. The temperature to which the milk is heated is also important. At this point, when you see the curds, A slower stirring is essential to avoid breaking up the small bits of curd that have formed. This can take up to 5 minutes or so. Cheese making supplies are now widely available, so there is less reason to use junket. Join the conversation, and share recipes, travel tips and stories. Continue heating to 170F then add 1/2 tsp of salt for every gallon of whey, mix in . 2 tsp. Just click on Subscribe on my homepage and enter your name and email. Browse through my posts to find my family's delicious Sicilian-Italian traditional recipes that I grew up eating. In spite of this, and despite the price of junket, not inexpensive, there are many recipes online for making cheese with junket. Use it soon after making. The Citric Acid should be dissolved by the time you have to use it. The curds should form pretty quickly. In addition to the ingredients listed below, you will need a few pieces of special equipment: a kitchen thermometer is a must. Pour the remaining whey through the cloth (it filters slowly). From here it is left to mature for around a month in a cool humid environment and then salted and left to mature for up to several months. After crushed, dilute the rennet tablet in 1/4 cup cool, non-chlorinated water. Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner, Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner, Breakfast and Brunch Party Recipes for Watching the World Cup, Fiadone (Corsican Cheesecake) with Chestnut Honey and Figs, How to Cook with Citric Acid, According to a Pastry Chef, 29 Christmas Brunch Recipes to Add to Your Menu, 32 Dutch Oven Recipes to Soothe Your Soul, 20 Vegetable Appetizers Everyone Will Enjoy, Bring a Slice of Nice into Your Kitchen with This Squash-Topped Socca, Our 34 Best Vegetarian Thanksgiving Recipes, Palak "Paneer" with Pressed Fresh Ricotta. Let drain until it reaches the desired consistency. Continue heating without agitation to 185F and hold at this temp until the ricotta rises. I tend to just roll the milk slowly with a bottom to top stirring motion. When diluting rennet, we recommend using non-chlorinated water because it can deactivate rennet. Rennet cheese is a cheese that uses rennet in the cheesemaking process to coagulate the milk and to separate the curd from whey. Stir into the milk. Make your own fresh Homemade Ricotta in 3 simple steps and about half an hour to enjoy in your favorite recipes! In a small bowl, mix the rennet with cup cold water. The techniques for making calf rennet used to be handed down from generation to generation. 8. Rennet is an enzyme used to coagulate milk, in order to form a thick curd. Hello Pat, Im so sorry to hear it didnt turn out. 9. } I should have tried it again with the whey, but I dumped it out. Pizza? Heat should be on medium high. But who has time to make fresh cheese? Danish Dessert, Dessert. If youre curious about this process, you can read more about this here. Local historian Alessandro told us that back in Italy they sometimes made Ricotta by placing sheep milk in the stomach of a freshly killed goat and leaving to hang until curds formed. Simply use the sign-up form below the comments section. })(); As an Amazon Associate I earn from qualifying purchases. Today it is common in all major supermarket chains and sold under different marketing descriptions including smooth, original and traditional. Now you can try those recipes at home just like mamma or nonna used to make! Move to a refrigerator or cold room. If youre unhappy with a product, within365 days of purchase, for any reason, well refund the purchase price or replace the item. Stir Rennet water into the warm milk. The fresher the whey the better. Our blog is in its beginning stages so I havent really been promoting it yet. 5. the fresher the better. . In Sicily, I tasted simple, fresh warm ricotta, with no embellishment, served in a terra cotta dish. Heat the milk to lukewarm 99 F in a double boiler. It requires nothing more than some milk, a rennet of some type (e.g. Ruby Whipped Cream Cheese Pie. Although she made it on a regular basis when I was a child, you can imagine I was not at all interested in such things. I have only ever made this work with leftover whey. Place the chinois or sieve in a deep pot, bowl or other container. Cover pot with a . It's why 90% of our milk goes to making cheese, and why we are the only state in the nation that requires our cheesemakers to have a license. Check out the worlds largest cheese platform. (see note above.). Rennet is a set of enzymes that's found in the stomachs of ruminant animals like young cows, sheep, and goats. Keep refrigerator in a well sealed container for up to 3 days. Quick and Easy Kung Pao Beef - Better than Takeout! After the curds were removed from the pot, she added additional milk to the whey, brought it back to a gentle boil, and then added freshly squeezed lemon juice to make ricotta. Add to the milk. 2023 New England Cheesemaking Supply Company All Rights Reserved |, Whole Milk (Not Ultra-pasteurized) or Whey from Cultured Cheese, from whey (with or without added milk) .. this is usually called, a drier version is made by extending the draining in the forms (One of the richest and most luxuriant versions comes from the Ragusano area of Sicily), Ricotta tastes and smells like the milk it is made from, so use the best and freshest dairy you can find. Acidify one gallon of room temperature milk with 1/16th mesophilic culture. It may last 10 days at best. Explore our directory of Wisconsin cheesemakers and retailers who offer online cheese shopping and get cheese shipped right to your door. Carne Asada Nachos Recipe - The Ultimate Steak Nachos! This was especially true in some of the longer aged 'Pasta Filata' styles (stretched cheese) such as Caciocavallo or Provolone and even in Parma style cheese where. It will only make a small amount. Share it with your friends so they can enjoy it too! Allow to sit for about 10 minutes, or until the milk thickens and looks like loose yogurt. The resulting curds are then cut, stirred and drained in a cheese mold. The captured whey can be used in place of yogurt or butter milk in recipes. Continue stirring gently with the skimmer, moving the curds toward the center. Please remember to sign up to our Be A Cook, Not A Chef newsletter to receive our latest recipes, tours and cooking experience details, product updates and member only specials. This cheese salt absorbseasily and contains no iodine. listeners: [], Your input is very much appreciated. Residual curd will float to the surface immediately, typically yielding a 1/2 pound of ricotta. Dig in. Please submit your comment with a real name. Set up a receiving container with a large strainer lined with a fine clean cloth. Watch the curd forming small flakes and gradually larger curd masses. Ricotone and Ricotta cheese are very high in moisture and contain most of the lactose from the milk. It really is about time I made my own, after all, most of my favorite dishes all include ricotta. window.mc4wp.listeners.push( Some years back our Nonna taught us how to make Ricotta Cheese using nothing more than the lactate from a fig branch as the rennet to create curds. The worlds best cheese is just a click away! Required fields are marked *. Raw milk can be used for the production of ricotta cheese since the heat treatment during curd formation more than meets the heat requirements for pasteurization. Cool the milk to about 100F to 105F, this will take about 1 hour or more. End result gets packed into containers, refrigerated overnight, then taken to my sis-in-law. ), Recipe: Espresso Dark Chocolate Sponge Cake. That makes Wisconsin a pretty magical place. A chinois, or other long conical sieve, works best for draining the ricotta because it allows the weight of the soft curds to press down on themselves. Pour the milk and cream into a stainless-steel or enameled pot such. When added to milk, rennet enzymes cause the casein proteins in milk to cling together and form a solid curd while trapping the fats and minerals that are essential to making cheese. Turn off the heat and gently stir in the lemon juice, just a time or two around the pan. In most cheese making recipes, milk is first ripened with cultures, then rennet is added. Do not let the milk come to a full boil or it may scorch. 2. Heat until you have a gentle boil, that is until steam appears on the surface of the milk and it begins to bubble. You can scroll down to the bottom of this post for links to some of my favorite recipes. Allow to drain for 1 hour or longer until the ricotta is desired consistency. 4. Use cow, goat, sheep, or buffalo milk! When it comes to eating it as is, youre going to want the fresh kind. When making whey Ricotta, use leftover whey from a batch of cultured cheese. Item Length: 8.3in. Add 1/2 of the Citric Acid solution to one gallon of milk, save the rest of the citric acid. Some cheeses use acids like vinegar or lemon juice rather than rennet to curdle the milk. This recipe sounds great! Ricotta Salata (Salted Ricotta) is a goat milk ricotta originally from Sicily. Cheese, Recipe Type. Iodine will kill the lactic bacteria in the aging process. Prepare a colander by lining it with cheese cloth. It was good, and we happily (or greedily) devoured it but we pondered endlessly wondering what we were doing different. Ladle the curds gently into draining forms. I didnt truly appreciate ricotta until Sicily. The beauty of ricotta is its freshness. But thats what we did on Sunday afternoons, especially during the fall. I never thought of making ricotta myself but will definitely give it a try now. It can be done in the refrigerator overnight. A very important part ofclassic cheese making involves rennet, a substance used to break the solid particles in milk away from the water content in order to form a solid mass. In most cheese making recipes, milk is first ripened with cultures, then rennet is added. "Homemade ricotta should taste like the freshest full-fat milk," Devine says. Note: If too much acid is added, the curds will sink to the bottom and the cheese will not be sweet. When we returned home my mother made huge a huge pot full of ricotta. But until then, Im going to share with you an easy ricotta recipe that you make any time with 3 simple ingredients that are always available. Our liquid vegetable rennet is double-strength and our organic liquid vegetable rennet is slightly more than double strength. After the first 6-8 hours place a weight on top of the cheese, 2-4 lbs should be enough. Add the rennet (liquid or tablet should be first diluted into a small amount of cool water). Also needed are draining baskets, and a skimmer. If youre unhappy with a product, within365 days of purchase, for any reason, well refund the purchase price or replace the item. Or very few. Allow the whey to drain out for 1-2 hours. So, the amount of salt left in the cheese is virtually impossible to measure. before chilling overnight, Move to a refrigerator or cold room. You can control the consistency of your cheese by the length of time you drain it, Richness can be increased by incorporating more cream in the Whole milk or Whey from your cheese making to the point that it will be almost like. This is important because it is the point where the final Ricotta quality is assured. document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); Traditional Online Food Store Raw milk can be used when makingRicotta, since the heat treatment during curd formation more than meets heat requirements for pasteurization. Like liquid rennet, powdered rennet is easy to measure which makes it a top choice for cheese makers in hot climates. 3.) Let sit for 10 minutes. Let sit for 10 minutes. I played with the four coagulants and staged a blind tasting on Walter. Used in sweet and savory dishes, or eaten straight as is, it seems ricotta is everyones favorite cheese! What are some of your favourite ways to use Ricotta? Follow these steps to create a rich and delicious Ricotta at home. Pour the mixture into your prepared colander lined with cheese cloth and place over a large, deep bowl to catch the whey. The cheese is great & my wife will use whatever I haven't eaten for stuffed shells on Thursday. Here, buttermilk gently transforms the milk into curds and wheyand yields more than double the ricotta as compared to recipes that use lemon juice. The Ricotta that could be produced could be immediately sold thus producing an income for the farms within a few days. (I used MA 11) Thoroughly stir in the culture for 2 minutes and allow it to rest for 30 minutes. "It effortlessly mimics the complex flavor of sourdough bread," Grandjean says. Ricotta Infornata or Ricotta al Forno (Baked Ricotta) is a Ricotta made by baking a ball of drained Ricotta Fresca in an oven until brown and a light crust has developed. The most surprising thing I learned is that my nonna made homemade ricotta cheese by tossing a piece of fig branch into her milk in order to make it coagulate! "It's a magical thing to transform milk into cheese, and ricotta is a great first project," says Betsy Devine, whose company, Salvatore BKLYN, keeps many of New York's top restaurants stocked with fresh cheese. Or up to five years, when stored in the freezer. 1 package (4-3/4 oz.) We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. After six minutes, it will have formed a curd that will hold a knife cut, 1/4 teaspoon of liquid rennet equals approximately 1/4 vegetable rennet tablet, Dissolve 1/4 rennet tablet in 1/2 cup cool, non-chlorinated water, Use half of this solution if the recipe calls for 1/8 tsp liquid rennet. Rennet is an ingredient used in cheesemaking to facilitate the proper formation of a firm curd. We believe in tradition, producing everything from Italian classics, like parmesan and ricotta, to swiss cheese and cheddar varieties. Cheesemaking supplies such as citric acid and tartaric acid are also available as coagulants for some cheeses.

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