Homemade Ricotta Recipe

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Ingredients:

Serving

1 gallon skim milk
1 quart fat-free buttermilk

Directions:

Combine the milk and buttermilk in a heavy pot over low heat. Place a thermometer in the liquid, without allowing it to touch the bottom of the pan, and continue to heat until the liquid reaches 175°.
While the liquid is heating, rinse some cheesecloth and use it to line a strainer or small colander placed in a bowl, or line it with paper towels and it will work as well.
When the ricotta forms on the surface of the milk (be patient-it may take a while), remove it with a slotted spoon or skimmer and place it in the lined strainer.
Let the ricotta drain in the cheesecloth for 1 hour. Then place the lined strainer in a bowl and place in the refrigerator to let drain for a few more hours.
Store in an airtight container. Ricotta is best when used in a few days.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	424.34 Kcal (1777 kJ)
Calories from fat	48.92 Kcal
		% Daily Value*
Total Fat	5.44g	8%
Cholesterol	13.17mg	4%
Sodium	1967.54mg	82%
Potassium	1334.13mg	28%
Total Carbs	69.16g	23%
Sugars	41.99g	168%
Protein	21.57g	43%
Vitamin C	6.6mg	11%
Calcium	1408.6mg	141%

Amount Per 100 g
Calories	50.53 Kcal (212 kJ)
Calories from fat	5.83 Kcal
		% Daily Value*
Total Fat	0.65g	8%
Cholesterol	1.57mg	4%
Sodium	234.31mg	82%
Potassium	158.88mg	28%
Total Carbs	8.24g	23%
Sugars	5g	168%
Protein	2.57g	43%
Vitamin C	0.8mg	11%
Calcium	167.8mg	141%

* 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.

Tastes

salty
savory
bitter
sweet

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