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Luxuriously Yummy Low Carb Ricotta Cheese

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)131.391
Energy (kCal)2419.265
Carbohydrates (g)186.6112
Total fats (g)127.8733
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pour milk in a non-reactive pot and add the citric acid and cheese salt stirring to blend. Cheese salt is a flaked salt with no chemicals added. It is important not to use any other salt. | 2. Heat over medium high heat until your thermometer hits 195°, stirring. | 3. When the whey and curds separate remove from the heat and let it rest for 10 minutes. | 4. Put a colander in a pot. Line the colander with cheese cloth which has been scalded and wrung out. | 5. Ladle the curds and whey into the cheesecloth (do this very slowly and very gently). | 6. Let drain into the pot until the cheese is the desired texture, about an hour. Make sure the colander is high enough so your cheese does not sit in the whey. You can tie up the cheesecloth and hang it over the pot to let it drip or use a jelly bag if you like. Be sure to scald it first. | 7. SAVE THAT WHEY! Store it in the milk jug in the refrigerator. I will be posting whey recipes soon. | 8. The cheese is ready to eat or use in your recipe and can be stored for a week or so in the refrigerator. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 1 gallon 2381.44 186.6112 122.976 127.6608
    citric 1 1/2 1/2 37.825 0.0 8.415 0.2125
    salt 1 teaspoon - - - -

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



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