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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pan, combine the milk, yoghurt and cream and bring to a boil over medium high heat. | 2. Boil for 2 minutes, or until the milk is very curdled. | 3. Line a large mesh strainer with a damp kitchen towel or several layers of damp cheesecloth, making sure the cloth extends well over the sides of the strainer. | 4. Place the strainer over a deep bowl and pour the milk through the strainer. | 5. Drain 30 minutes, making sure the strainer does not rest in the liquid. | 6. Gather up the loose ends of the cloth and twist gently to extract more liquid. | 7. Transfer the curds to a bowl and stir in the salt and nutmeg. | 8. Discard the liquid (whey). | 9. The cheese will keep, refrigerated, for 3 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	12	cups		1786.08	139.9584	92.23200000000001	95.7456
yoghurt	1 1/2	1/2		-	-	-	-
heavy cream	1 1/2	cups		612.0	4.9319999999999995	5.112	64.944
salt	1	pinch		-	-	-	-
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499

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