House made ricotta cheese
Rinse the inside of a pot with cold water to help prevent milk from scorching. Place the milk in the pot, add the salt and stir briefly. Place the milk on medium heat. Allow the milk to heat up slowly, stirring occasionally. When steam and small bubbles start to form, start checking the temperature with a thermometer. When the temperature reaches 185 take the pot off the burner. Add the vinegar and stir gently for exactly one minute, SET A TIMER! Cover with a dry clean towel and let sit UNDISTURBED for at least 4 hours. Place a damp piece of cheese cloth in a perforated 200 pan inside a solid 400 pan. Spoon out the ricotta with a slotted spoon into the cheese cloth, let drain until thick and dry. Squeeze in the cheese cloth until the liquid coming out is slightly milky. Store in a tightly sealed container for up to 7 days. You'll never eat store bought ricotta again!
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Serving Size: 1 Serving (96g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 54 | ||
Calories from Fat: 24 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 4 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 8.1mg | 3 % | |
Sodium 33mg | 1 % | |
Potassium 125.2mg | 3 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 4.2g | ||
Protein 2.7g | 4 % | |
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: 54
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