Try this Homemade Ricotta Cheese recipe, or contribute your own.
Suggest a better descriptionCombine milk and lemon juice in a large saucepan (stain- less steel, enameled or Teflon-coated aluminum). Set over very low heat and bring slowly to a temperature of 200 degrees (just below the boiling point). Remove from heat. Cover and place it in an unheated oven (without a pilot light) to remain undisturbed about 6 hours or until a solid curd forms. Line a fine sieve with two layers of dampened nylon net or cheese cloth; set it over a bowl. Turn the clabbered milk into the sieve and allow the whey to drain off until the texture of the Ricotta is to your liking. Cheese may be lightly salted if desired. Refrig- erate tightly covered and use within 4 to 5 days. Posted to recipelu-digest Volume 01 Number 238 by "Diane Geary"
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Serving Size: 1 Serving (580g) | ||
Recipe Makes: 1 | ||
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Calories: 268 | ||
Calories from Fat: 87 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 6.1g | 31 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 39mg | 12 % | |
Sodium 201.2mg | 7 % | |
Potassium 850.5mg | 22 % | |
Total Carbohydrate 31g | 9 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 30.5g | ||
Protein 16.5g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 268
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