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Homemade Creamy Ricotta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)45.2705
Energy (kCal)4528.42
Carbohydrates (g)112.572
Total fats (g)468.2784
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Line a large fine-mesh metal strainer with a triple layer of cheesecloth large enough to hang over the edges. Set over a 8-cup measuring cup. | 2. Pour milk into a large, very wide saucepan and heat over high. Stir often until milk become steamy and frothy around the edges or reads 185F on a thermometer, about 6 minutes. Turn off heat. | 3. Stir in lemon juice and salt. Let stand until the liquid turns a yellowish colour and milky-white curds float to the surface, about 2 minutes. Gradually pour mixture into the prepared strainer. Let sit, stirring curds very gently once or twice, until about 7 cups of liquid has drained off, about 5 minutes. Discard liquid. | 4. Transfer cheese into a bowl. Refrigerate until chilled. Just before using, stir in cream. Ricotta will keep well, refrigerated, up to 1 week. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 8 cups homogenized 4416.0 106.368 43.968 457.728
    lemon juice 1/4 cup 13.42 4.209 0.2135 0.1464
    kosher salt 1/2 teaspoon - - - -
    cream 2 tablespoons 99.0 1.995 1.089 10.404000000000002

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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