Ricotta Cheese
Ingredients
-
1
gallon
pasteurized whole milk
-
⅓
cup
lemon juice
-
¼
cup
white vinegar
-
2
teaspoons
salt
Instructions
- Line a colander with cheesecloth and set it in the sink.
- In a measuring cup, combine lemon juice and vinegar.
- In a large pan, heat the milk and salt to 185°F, stirring frequently.
- Remove from heat and stir in the lemon juice and vinegar until curdled.
- Let the mixture rest until curds and whey separate, about 5 to 10 minutes.
- If curds don't separate, add more vinegar and let sit longer.
- Pour the curds into the colander and let drain for about 8 minutes.
- Transfer the cheese to a bowl, breaking up large curds and incorporating whey.
- Refrigerate until cold, about 2 hours, or up to 5 days.
Nutrition Facts (estimated)
Servings
32 servings
Calories
73
Total fat
4g
Total carbohydrates
6g
Total protein
4g
Sodium
196mg
Cholesterol
12mg
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