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    You are in: Home / Recipes / Ricotta Cheese As a By-Product of Mozzarella Recipe
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    Ricotta Cheese As a By-Product of Mozzarella

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Secret Agent's Note:

    What to do with the leftover whey from making Fantabulously Easy Under an Hour Fresh Mozzarella - make ricotta! You can get a cup or more from your whey after you make your mozzarella and it's very very easy. The word 'Ricotta' simply means re-cooked.

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    Ingredients:

    Serves: 4

    Yield:

    cup

    Units: US | Metric

    Directions:

    1. 1
      Over medium heat cook the whey to 200*. Remove from heat and squeeze the juice of half of a lemon into the pot. If you don't have lemon use vinegar. Give it a gentle stir.
    2. 2
      Wait 5 minutes or so while you line a strainer, set over a large pot, with a cotton cloth. Cheesecloth will be too open to use so go for cotton or muslin.
    3. 3
      Ladle the curds and whey gently into the strainer and letting it drip into the pot for at least two hours. You should have about 1 1/2 cups of ricotta.
    4. 4
      To make dry ricotta for cannoli filling gently squeeze the cloth, twisting it to release the whey. The drier the better for your cannoli filling.
    5. 5
      Store in the refrigerator.

    Ratings & Reviews:

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    Nutritional Facts for Ricotta Cheese As a By-Product of Mozzarella

    Serving Size: 1 (7 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 2.7
     
    Calories from Fat 0
    13%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 0.4 mg
    0%
    Total Carbohydrate 1.4 g
    0%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.0 g
    0%
    Protein 0.1 g
    0%

    The following items or measurements are not included:

    whey

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