Directions:
- Line a large sieve with 2 layers of cheesecloth or paper towels and set it over a large bowl.
- Bring the milk, cream and 1 teaspoon salt to a simmer in a large nonreactive pot over medium heat, stirring occasionally. Add the lemon juice and vinegar and cook, stirring, until the mixture curdles, about 1 minute.
- Pour the mixture into the prepared sieve and let drain, discarding the liquid (whey) from the bowl as necessary, at least 5 minutes or up to 30 minutes for thicker cheese. Store in an airtight container in the refrigerator for up to 4 days.
- Crostini Photograph by Kang Kim
- How-To Photographs by Ben Goldstein/Studio D.
- /content/dam/images/food/fullset/2013/1/31/2/FNM_030113-Homemade-Ricotta-Recipe_s4x3.jpg How to Make Homemade Ricotta
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 586.26 Kcal (2455 kJ) | ||
| Calories from fat | 299.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.3g | 51% | |
|---|---|---|---|
| Cholesterol | 139.23mg | 46% | |
| Sodium | 369.07mg | 15% | |
| Potassium | 1317.88mg | 28% | |
| Total Carbs | 43.05g | 14% | |
| Sugars | 40.04g | 160% | |
| Protein | 25.69g | 51% | |
| Vitamin C | 3.9mg | 6% | |
| Calcium | 1031.5mg | 103% | |
| Amount Per 100 g | |||
| Calories | 64.25 Kcal (269 kJ) | ||
| Calories from fat | 32.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.65g | 51% | |
|---|---|---|---|
| Cholesterol | 15.26mg | 46% | |
| Sodium | 40.45mg | 15% | |
| Potassium | 144.42mg | 28% | |
| Total Carbs | 4.72g | 14% | |
| Sugars | 4.39g | 160% | |
| Protein | 2.82g | 51% | |
| Vitamin C | 0.4mg | 6% | |
| Calcium | 113mg | 103% | |
* 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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