Directions:
- Combine the cream, milk and salt in a saucepan.
- Mix the citric acid and cold water, then add half this mixture to the milk in the pot and place over medium heat.
- Bring the mixture up to 185F, stirring almost constantly to prevent scorching.
- If the milk does not curdle by this point, begin adding the reserved acid solution tablespoons at a time.
- Once it begins to curdle, remove from the heat and let it rest 30 minutes.
- Place a colander in a sink and line with a moistened double-layer cheesecloth or clean dishtowel.
- Slowly pour the cooked mixture into the colander, allowing the whey to run through while the curds collect in the cloth.
- Gather the corners of the cloth and tie them together, then either hang the ball of ricotta from the faucet or leave in the colander 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.14 Kcal (746 kJ) | ||
| Calories from fat | 130.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.52g | 22% | |
|---|---|---|---|
| Cholesterol | 46mg | 15% | |
| Sodium | 293.61mg | 12% | |
| Potassium | 252.9mg | 5% | |
| Total Carbs | 7.9g | 3% | |
| Sugars | 3.06g | 12% | |
| Protein | 5.47g | 11% | |
| Vitamin C | 1.2mg | 2% | |
| Calcium | 202.9mg | 20% | |
| Amount Per 100 g | |||
| Calories | 92.28 Kcal (386 kJ) | ||
| Calories from fat | 67.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.52g | 22% | |
|---|---|---|---|
| Cholesterol | 23.83mg | 15% | |
| Sodium | 152.09mg | 12% | |
| Potassium | 131mg | 5% | |
| Total Carbs | 4.09g | 3% | |
| Sugars | 1.59g | 12% | |
| Protein | 2.83g | 11% | |
| Vitamin C | 0.6mg | 2% | |
| Calcium | 105.1mg | 20% | |
* 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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