RecipeDB

Cooking in progress....

Fresh Homemade Ricotta Cheese

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)61.6481
Energy (kCal)1200.785
Carbohydrates (g)96.4624
Total fats (g)63.9402
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Line a colander with moistened cheese-cloth and set it over a large bowl. | 2. In a large saucepan, bring the milk to a gentle boil. Add 3 tablespoons of the lemon juice and cook over low heat; stirring gently, until curds form and rise to the surface, about 3 minutes. Remove from heat, cover and let stand for 5 minutes; the curds will firm up slightly. | 3. Using a slotted spoon with small holes, gently scoop the curds into the colander; discard the liquid. Let the ricotta drain for 15 minutes, then gently lift the cheesecloth to flip the curd and let drain for 15 minutes longer. Transfer the ricotta to a bowl and season with salt. | 4. Ricotta can be stored, covered, in the refrigerator for up to 3 days. | 5. Serving suggestion: Spread ricotta on toasted baguette slices, top with radish slices and chopped arugula. | ---------------------------------------------------------------------------
    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
    lemon juice 3 tablespoons 10.065 3.1568 0.1601 0.1098
    salt - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition