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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the milk and cream in a pot over medium high heat. Using an instant-read thermometer, warm the milk until it reaches 185 degrees (the surface will become foamy). | 2. DO NOT LET THE MILK BOIL. | 3. Remove the pot from the heat and add the vinegar. Stir gently for 30 seconds (the mixture will curdle almost immediately). | 4. Add salt and stir another 30 seconds. Cover the pot with a towel and let stand at room temp for about 2 hours. | 5. Line a large colander with a few layers of cheesecloth (allow for some overhang). Set the colander over a large bowl or over the sink. | 6. Transfer the curds to the colander with a slotted spoon. | 7. Gather up the corners of the cheesecloth and secure with twine or a rubber band. | 8. Let the ricotta stand for about 30 minutes, occasionally gently pressing and squeezing the whey out of the cheesecloth. | 9. Transfer the ricotta to a bowl or use immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	quarts		1190.72	93.3056	61.488	63.8304
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
white vinegar	3	tablespoons		8.046	0.0179	0.0	0.0
kosher salt	1/2	teaspoon		-	-	-	-

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