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Ricotta Pure and Simple

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)122.976
Energy (kCal)2402.86
Carbohydrates (g)186.6588
Total fats (g)127.6608
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a clean stainless steel pot on the stovetop, fill with milk and cook on a high heat. | 2. When temperature reaches 87 degrees F. | 3. (for soft curds) or 96 degrees F. | 4. (for firm curds) remove from heat. | 5. Add vinegar and salt. | 6. DO NOT STIR. | 7. Leave the mixture to curdle (approximately 20 minutes) undisturbed. | 8. Gently, with a slotted spoon, lift the curds and let it drain over pot before placing into a clean bowl. | 9. Repeat this until all the cheese has been lifted out of the pot. | 10. Cover the bowl with a piece of cheesecloth and just pour off any extra liquid. | 11. Cover and refridgerate. | 12. Use in lasagna or other recipes calling for ricotta within 3 days of making. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 4 quarts 2381.44 186.6112 122.976 127.6608
    white vinegar 1/2 cup distilled 21.42 0.0476 0.0 0.0
    salt 1 teaspoon - - - -

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



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