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    You are in: Home / Recipes / Fresh Ricotta Cheese Recipe
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    Fresh Ricotta Cheese

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    1 hrs

    15 mins

    Ceezie's Note:

    This recipe is written with cows milk but it's just as good if not possibly better with goat and sheep's milk as well.

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    Ingredients:

    Yield:

    lbs

    Units: US | Metric

    • 1 gallon milk
    • 1 teaspoon citric acid (fresh squeezed) or 1/2 cup lemon juice (fresh squeezed)
    • 1 teaspoon salt

    Directions:

    1. 1
      Pour milk into a large non reactive pot. Add the acid or lemon juice and salt; stir.
    2. 2
      Heat the milk to 195 degrees. Stir often to avoid scorching. When curds and whey separate, turn off the heat. Allow to set undisturbed for 10 minute.
    3. 3
      Line a colander with a clean muslin dish towel or several layers of cheesecloth and place over a large bowl or container.
    4. 4
      Ladle the hot curds and whey into the cloth covered colander. Tie the cloth into the bag and hang the cheese to drain for 1 hour. Makes 1 3/4-2 lbs ricotta.

    Ratings & Reviews:

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    Nutritional Facts for Fresh Ricotta Cheese

    Serving Size: 1 (4010 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2498.5
     
    Calories from Fat 1286
    51%
    Total Fat 142.8 g
    219%
    Saturated Fat 88.9 g
    444%
    Cholesterol 546.5 mg
    182%
    Sodium 4238.4 mg
    176%
    Total Carbohydrate 181.5 g
    60%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 128.0 g
    256%

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