Homemade Ricotta
Homemade Ricotta
Photography by Edward Pond
- Preparation time: 20 minutes
- Total time : 1-1/2 hours
This recipe makes 33 1 tbsp servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp: about | - |
| cal | 2525 cal |
| pro | 2 g2g pro |
| total fat | 2 g2g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 1 g1g carb |
| fibre | 00 fibre |
| chol | 7 mg7mg chol |
| sodium | 19 mg19mg sodium |
| potassium | 18 mg18mg potassium |
| % RDI: | - |
| calcium | 55 calcium |
| vit A | 11 vit A |
| folate | 11 folate |
The exquisite taste of homemade ricotta belies how stunningly simple it is to make. Whether you eat it fresh and warm topped with berries and honey or simply tossed with pasta, you will be impressed with this silky, creamy fresh cheese you made yourself. Use organic whole milk, not only for its rich flavour, but also because it's higher in fat than homogenized milk. You'll find it in the organic section of most large supermarkets.
Ingredients
Preparation
Add vinegar; stir slowly 3 times. Remove from heat and let stand for 20 minutes.
With slotted spoon, gently skim off curds and place in sieve lined with damp double-thickness cheesecloth. Let drain for 30 minutes. Transfer to serving bowl.
Source : Canadian Living Magazine: March 2012
- Keywords : Condiments/sauces; Spring; One-Pot; Milk; Vinegar;
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