Directions:
- Line a large strainer or colander with 4 layers of cheesecloth. Place lined strainer in a large bowl and set aside.
- In a heavy bottom 4 quart saucepan, heat milk and 1 teaspoons salt to boiling on medium high, stirring occasionally to prevent milk from scorching.
- Stir in lemon juice; cover and remove from heat.
- Let stand 5 minutes. With a slotted spoon, gently transfer curds from the pan to the lined strainer. Drain 3 minutes. Discard whey in bowl.
- If not using right away, transfer ricotta to a clean bowl, cover and refrigerate for up to 1 week.
- Reduced Fat Ricotta:.
- Substitute 4 cups reduced fat milk(2%) for 4 cups of the whole milk, and follow recipe as above.
- Makes about 2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.49 Kcal (710 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 9.8mg | 3% | |
| Sodium | 787.4mg | 33% | |
| Potassium | 778.03mg | 17% | |
| Total Carbs | 25.42g | 8% | |
| Sugars | 24.73g | 99% | |
| Protein | 14.7g | 29% | |
| Vitamin C | 3.5mg | 6% | |
| Calcium | 599.8mg | 60% | |
| Amount Per 100 g | |||
| Calories | 33.69 Kcal (141 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 1.95mg | 3% | |
| Sodium | 156.53mg | 33% | |
| Potassium | 154.66mg | 17% | |
| Total Carbs | 5.05g | 8% | |
| Sugars | 4.92g | 99% | |
| Protein | 2.92g | 29% | |
| Vitamin C | 0.7mg | 6% | |
| Calcium | 119.2mg | 60% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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