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Homemade Fresh Ricotta Cheese

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Ingredients

Adjust Servings:
8 cups whole milk
1 teaspoon salt
3 tablespoons fresh lime juice (or lemon, even vinegar works)

Nutritional information

600.8
Calories
285 g
Calories From Fat
31.7 g
Total Fat
18.2 g
Saturated Fat
97.6 mg
Cholesterol
1582.9 mg
Sodium
48.7 g
Carbs
0.1 g
Dietary Fiber
49.7 g
Sugars
30.8 g
Protein
2002g
Serving Size

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Homemade Fresh Ricotta Cheese

Features:
    Cuisine:

    Great recipe! It tastes like the old style ricotta my grandma bought in our Italian neighborhood years ago. I added a bit more salt, but that's just a matter of taste.

    • 30 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Homemade Fresh Ricotta Cheese, This is amazingly simple to make, using just 3 ingredients! And it only takes about 20 minutes to make!!! More delicate than storebought and only 1/2 the price Use this fluffy cheese for lasagna, cannoli, or simple crostini(with a drizzle of eevo or topped with chopped fresh herbs) There’s even a reduced fat version! I found this in the May issue of Good Housekeeping magazine , Great recipe! It tastes like the old style ricotta my grandma bought in our Italian neighborhood years ago I added a bit more salt, but that’s just a matter of taste , Who would have thought this could be so easy and quick I’ll never buy ricotta again used half whole milk and half skim I didn’t have any cheese cloth so I strained in a mesh sieve It worked beautifully


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    Steps

    1
    Done

    Line a Large Strainer or Colander With 4 Layers of Cheesecloth. Place Lined Strainer in a Large Bowl and Set Aside.

    2
    Done

    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.

    3
    Done

    Stir in Lemon Juice; Cover and Remove from Heat.

    4
    Done

    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.

    5
    Done

    If not Using Right Away, Transfer Ricotta to a Clean Bowl, Cover and Refrigerate For Up to 1 Week.

    6
    Done

    Reduced Fat Ricotta:

    7
    Done

    Substitute 4 Cups Reduced Fat Milk(2%) For 4 Cups of the Whole Milk, and Follow Recipe as Above.

    8
    Done

    Makes About 2 Cups.

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    Jenna Bailey

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