Directions:
- Put both milks, the cream, and the lemon juice into a large nonreactive saucepan or stew pot. Turn the heat to low and bring to 194 degrees using a candy thermometer, making sure it does not touch the bottom or sides of the saucepan or pot. This will take about 2 hours. Line strainer or small colander with cheese cloth. When curds form on the surface of the liquid, remove them with a skimmer or slotted spoon and transfer to the strainer. Increase the heat to medium and after 8 minutes, skim some more, until all the curds are removed and only milky liquid remains. Leave the curds to drain for 1 hour, then transfer them to container and refrigerate. Fresh homemade ricotta will stay fresh for about 4 days in the refrigerator and may be used in recipes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2960.63 Kcal (12396 kJ) | ||
| Calories from fat | 1656.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 184.03g | 283% | |
|---|---|---|---|
| Cholesterol | 382.48mg | 127% | |
| Sodium | 335.96mg | 14% | |
| Potassium | 1254.06mg | 27% | |
| Total Carbs | 221.33g | 74% | |
| Sugars | 21.81g | 87% | |
| Protein | 137.88g | 276% | |
| Vitamin C | 37mg | 62% | |
| Calcium | 814.5mg | 81% | |
| Amount Per 100 g | |||
| Calories | 64.51 Kcal (270 kJ) | ||
| Calories from fat | 36.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.01g | 283% | |
|---|---|---|---|
| Cholesterol | 8.33mg | 127% | |
| Sodium | 7.32mg | 14% | |
| Potassium | 27.32mg | 27% | |
| Total Carbs | 4.82g | 74% | |
| Sugars | 0.48g | 87% | |
| Protein | 3g | 276% | |
| Vitamin C | 0.8mg | 62% | |
| Calcium | 17.7mg | 81% | |
* 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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