Ricotta Cheese
The recipe Ricotta Cheese can be made in approximately 2 hours and 15 minutes. For 86 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This side dish has 426 calories, 9g of protein, and 37g of fat per serving. This recipe serves 3. If you have coarse salt, cream, milk, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. 6 people were glad they tried this recipe. It is brought to you by The Hill Country Cook. Taking all factors into account, this recipe earns a spoonacular score of 39%, which is rather bad. Similar recipes include Jumbo Shells with Asparagus, Prosciutto, Ricotta Cheese and Three Cheese Sauce, Homemade Meyer Lemon Ricotta Cheese from One Hour Cheese, and Pasta con la ricotta (Pasta with Ricotta Cheese).
Servings: 3
Preparation duration: 15 minutes
Cooking duration: 120 minutes
Ingredients:
1/2 teaspoon coarse salt
1 cup cream
3 T lemon juice (2 lemons)
3 cups milk
Equipment:
sieve
bowl
Cooking instruction summary:
Heat milk, cream, and salt over medium heat until it reaches 190 degrees. Turn heat off and add juice of 2 lemons, or 3 tablespoons of lemon juice, stir gently, wait ten minutes. Pour curdled mixture into a towel lined strainer over a bowl. Wait one hour for sour cream consistency, two hours for soft cream cheese mixture. Store covered in a glass container, refrigerated.
Step by step:
1. Heat milk, cream, and salt over medium heat until it reaches 190 degrees. Turn heat off and add juice of 2 lemons, or 3 tablespoons of lemon juice, stir gently, wait ten minutes.
2. Pour curdled mixture into a towel lined strainer over a bowl. Wait one hour for sour cream consistency, two hours for soft cream cheese mixture. Store covered in a glass container, refrigerated.
Nutrition Information:
covered percent of daily need
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