Side
Homemade ricotta
PrepPr5 minCookCk20 minTotalTot25 minServesSrv3-4 cupsCa:PCa:P1:0.8
Ingredients
- 2 quarts (2 liters) whole milk
- ½ tsp pickling salt
- 2.5 Tbsp white vinegar or lemon juice
Directions
- Line a large fine-mesh strainer with cheesecloth and place over a large bowl.
- Pour milk and salt into a medium/large heavy pot.
- Heat milk and salt to a rolling boil over moderate heat, stirring regularly to prevent scorching.
- Add vinegar or lemon juice and stir gently for 2-3 min until curds form.
- Remove from heat and let sit for 2-3 min.
- Pour mixture into the lined strainer and drain for 3-5 min, adjusting time for desired texture.
- Discard whey and scoop curds into a storage dish.
- Cover and refrigerate.
Contribution
By Dodie AndersonNutrition Facts
Per serving (1 of 4). Does not change when you scale ingredients.
- Calories 38.15
- Total Fat 6.4g
- Saturated Fat 3.7g
- Trans Fat 0.2g
- Polyunsaturated Fat 0.2g
- Monounsaturated Fat 1.4g
- Cholesterol 24 mg
- Sodium 1039.9 mg
- Carbohydrate 15.5g
- Sugar 9.6g
- Protein 6.7g
- Calcium 256.6 mg
- Phosphorus 209 mg
- Ca:P ratio 1:0.8
- Vitamin A 64 mcg
- B1 (Thiamin) 0.1 mg
- B2 (Riboflavin) 0.3 mg
- B3 (Niacin) 0.2 mg
- B5 (Pantothenic) 0.7 mg
- B6 0.1 mg
- B12 1.1 mcg
- Zinc 0.9 mg
- Selenium 3.8 mcg
