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Ricotta

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)63.192
Energy (kCal)1394.72
Carbohydrates (g)94.9496
Total fats (g)85.4784
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the milk, cream and salt into a pot, do not boil. Cook to 190 degrees. There will be bubbles around the rim of the pan, but it will not yet have begun to simmer. This is known as a "scald". | 2. Turn off the burner. Pour in the buttermilk and whisk for about 20 seconds. Sit 5 minutes. | 3. Pour through a double layer of cloth into a bowl to catch all the whey. Drain 10-20 minutes. | 4. Note: The whey is very good for boiling pasta, grains, legumes, or vegetables, especially artichokes. | ---------------------------------------------------------------------------
    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 1/2 cup 204.0 1.6440000000000001 1.704 21.648000000000003
    salt 1 teaspoon - - - -
    buttermilk 2 cups - - - -
    cheesecloth - - - -

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



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