Try this Ricotto Cheese recipe, or contribute your own.
Suggest a better descriptionCoat bottom of stock pot with Pam or similar non-stick product; add milk to pot. On medium heat, bring milk to the point just before boiling. Add salt to milk; stir. Now add vinegar to milk, stirring slowly. Turn off fire. Let pot stand on stove for 5 minutes, stirring several times. Strain cheese through a collander. Press all excess water from cheese with a spoon. Refrigerate or freeze until needed. Use in meat loaf as an extender, with American cheese in Baked Macaroni and cheese, in lasagna, pizza, casseroles, etc. From . Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (152g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 61 | ||
Calories from Fat: 13 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 29.5mg | 1 % | |
Potassium 169.1mg | 4 % | |
Total Carbohydrate 6.8g | 2 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 5.2g | ||
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: 61
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