Recipe courtesy of Kathleen Daelemans
Ricotta Cheese
- Total: 49 min
- Prep: 5 min
- Inactive: 24 min
- Cook: 20 min
- Yield: 1 pound
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 20 calorie
- Total Fat
- 1 grams
- Saturated Fat
- 0.6 grams
- Carbohydrates
- 1.8 grams
- Protein
- 1 grams
- Total: 49 min
- Prep: 5 min
- Inactive: 24 min
- Cook: 20 min
- Yield: 1 pound
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 20 calorie
- Total Fat
- 1 grams
- Saturated Fat
- 0.6 grams
- Carbohydrates
- 1.8 grams
- Protein
- 1 grams
Ingredients
2 quarts milk
1/4 cup fresh lemon juice
Directions
- In a heavy-bottomed pot, slowly bring the milk and the lemon juice to 200 degrees F. Remove from heat and cover. Place in a spot where the temperature will remain uniform, we suggest an unheated oven.
- After 6 hours, strain the curds and whey through cheesecloth. Tie the corners of the cloth to form a bag and hang it to drain overnight.
