Homemade Ricotta

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  • Makes: 2 cups
  • Hands On: 15 mins
  • Total Time: 1 hr 35 mins

Homemade Ricotta

Reviews (0)

5.0 by 1 people

Rate This!

Directions

  1. In a 4-quart heavy nonreactive pot heat the milk and cream over medium-high heat just until boiling, stirring occasionally. Remove from heat; stir in the vinegar and salt. Let stand for 20 minutes.
  2. Line a colander with a few layers of 100-percent-cotton cheesecloth; set over a large bowl. Pour in the milk mixture. Let stand for 1 hour. Lift ends of cheesecloth around cheese and squeeze gently; discard whey. Transfer cheese to a storage container. Cover and chill for up to 1 week.
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Nutrition Facts (Homemade Ricotta)

  • Per serving:
  • 203 kcal ,
  • 17 g fat
  • (11 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 55 mg chol. ,
  • 343 mg sodium ,
  • 7 g carb. ,
  • 0 g fiber ,
  • 7 g sugar ,
  • 5 g pro.
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