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    You are in: Home / Recipes / Crock-Pot Ricotta Recipe
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    Crock-Pot Ricotta

    Total Time:

    Prep Time:

    Cook Time:

    16 hrs

    0 mins

    16 hrs

    DrGaellon's Note:

    Make your own ricotta cheese in your crockpot! The acid you choose will affect the final flavor. Apple cider vinegar will give a sharper tang, a distinct odor, and a subtle golden color; this is probably best for savory applications. Lemon juice will give a subtler flavor and will not curdle as abruptly. For the cleanest, purest flavor, use distilled white vinegar. If you don't like or can't find the goat's milk, you can sub another quart of low-fat cow's milk.

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Combine milks in crockpot. Turn on low and add acid agent. Stir well. Cook six to eight hours (the longer cooking time will start to add a bit of color to the cheese); it is very subjective and dependent on your crockpot, so watch carefully. The curd should be solid, and it should have a good cooked-milk smell.
    2. 2
      Turn off the crockpot and wrap the whole thing in several layers of towels. Let stand undisturbed for another 6-8 hours. Line a colander or mesh strainer with damp paper towels or damp cheesecloth. Spoon the curd into the colander and let drain; you can reserve the whey for various purposes (roses love it) or discard it. Don't rush the draining if you want a thick, soft cheese.
    3. 3
      Pack into containers; you can stir in flavorings or salt before packing if so desired. It will stay fresh for about 4 days, up to 7 days in a very cold refrigerator.

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    Nutritional Facts for Crock-Pot Ricotta

    Serving Size: 1 (3030 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 757.5
     
    Calories from Fat 266
    35%
    Total Fat 29.5 g
    45%
    Saturated Fat 19.1 g
    95%
    Cholesterol 101.9 mg
    33%
    Sodium 669.5 mg
    27%
    Total Carbohydrate 75.1 g
    25%
    Dietary Fiber 0.2 g
    0%
    Sugars 73.4 g
    293%
    Protein 50.1 g
    100%

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