Ricotta

Ricotta

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Yields: 8 ounces/225 grams

Prep Time: 5 minutes

Cook Time: 3-8 hours

Original Recipe Source : On Cooking, Third Edition

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Suggested Hardware:

Stainless Steel Saucepan Strainer

Cheesecloth Large covered container

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Ingredients

1 quart of Milk 3 fluid ounces of Lime juice

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1. Allow Milk to reach room temperature in a covered container.
2. In a stainless steel saucepan, heat milk SLOWLY to 180F (82C), stirring often. Hold milk at this temperature for 5 minutes
3. Remove the milk from the heat and gently stir it while adding the fresh lime juice. Curds should form.
4. Gently pour the curds into a strainer or a china cap lined with new, rinsed cheesecloth (or a good muslin cloth). Allow the liquid whey to separate and drain away from the solid curds. Discard the whey
5. Allow the cheese to rest undisturbed for an hour. For a firm, dry ricotta, lift the corners of the cheesecloth and tie them together with twine. Suspend the bag in a tall, covered container, place it in the refrigerator and allow the cheese to drain for four hours or overnight.
6. Unwrap the cheese. Season with salt if desired. Use the cheese as you would commercially produced ricotta.

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Special Notes

• Per one ounce: Calories: 80 | Total Fat: 4g | Saturated Fat: 2.5g | Cholesterol: 15mg | Sodium: 60mg | Total Carbohydrates: 7g | Protein: 4g | Calcium: 15% rdv

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