Ricotta Cheese
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INSTRUCTIONS
Put the milk in saucepan over low heat and bring to the scalding point 150 F. Remove from heat and stir in lemon juice, the milk will curdle. Let the mix sit without refrigeration for 2 - 12 hours. This is the mellowing process and it seems the more patient you are the mellower the cheese. Put 2 thicknesses of cheesecloth in a strainer and put strainer over a bowl, Pour the cheese mixture in and allow the whey to drain several hours until the curd is dry. This is a Mennonite recipe.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (51g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 23 | ||
| Calories from Fat: 7 (30%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.8g | 1 % | |
| Saturated Fat 0.5g | 3 % | |
| Monounsaturated Fat 0.2g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 3.3mg | 1 % | |
| Sodium 16.8mg | 1 % | |
| Potassium 73.6mg | 2 % | |
| Total Carbohydrate 2.8g | 1 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 2.7g | ||
| Protein 1.4g | 2 % | |
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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. |
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Calories per serving: 23
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