Try this HOMEMADE RICOTTA CHEESE recipe, or contribute your own.
Suggest a better description1-Heat the whole milk to 200° in a pot.
2-Add white vinegar and stir.
4-Bring the temperature back up to 200° if it dropped. You will see white pieces floating in the whey at this point.
4-Remove heat, cover it.
5-Let sit for 15 minutes.
6-Line a colander with fine cheesecloth, butter muslin, or a clean tight woven dish cloth or pillow case.
7-Place colander over a bowl or pot. Pour cheese and whey into the cloth covered colander. Be careful! It’s hot!
8-Tie ends of cloth together and hang to drain over the colander and bowl for about an hour.How-to-Make-Ricotta-Step-9-10
9-After draining, place in a bowl. Add salt to taste.
10-Use immediately or refrigerate for up to a week.
Don’t throw away that leftover whey! It has tons of leftover healthy stuff in it. (Like that technical term?) Use it to cook your pasta.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (22g) | ||
Recipe Makes: 1 | ||
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Calories: 4 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 0.4mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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: 4
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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