Fresh Ricotta Cheese
- Preparing Time: -
- Total Time: -
- Served Person: Makes 1 1/2 cups
- 1 teaspoon salt
- 3 tablespoons fresh lemon juice
- 8 cups whole milk
- Carbohydrate 16 g(5%)
- Cholesterol 33 mg(11%)
- Fat 11 g(16%)
- Fiber 0 g(0%)
- Protein 10 g(21%)
- Saturated Fat 6 g(30%)
- Sodium 528 mg(22%)
- Calories 200
Preparation Line colander with 4 layers of cheesecloth; set in sink. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 1 to 2 minutes. Using finely slotted spoon or skimmer, scoop curds from pan and transfer to cheesecloth-lined colander. Let drain 1 minute (curds will still be a little wet). Transfer curds to medium bowl. Cover and chill until cold, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
Preparation Line colander with 4 layers of cheesecloth; set in sink. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 1 to 2 minutes. Using finely slotted spoon or skimmer, scoop curds from pan and transfer to cheesecloth-lined colander. Let drain 1 minute (curds will still be a little wet). Transfer curds to medium bowl. Cover and chill until cold, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
