Ingredients
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8 ½ cups whole milk
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⅓ cup lemon juice
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1 teaspoon salt (Optional)
Directions
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Pour milk into a saucepan set over medium heat. Heat milk until it registers 194 degrees F (90 degrees C) on an instant-read thermometer, about 5 minutes. Remove from heat.
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Stir lemon juice and salt slowly into warmed milk. Let stand until milk curdles, 10 to 15 minutes.
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Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour milk mixture carefully into the lined strainer. Let stand until most of the liquid has drained off the ricotta, about 15 minutes. Discard drained liquid.
Nutrition Facts (per serving)
| 158 | Calories |
| 8g | Fat |
| 13g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 158 | |
| % Daily Value * | |
| Total Fat 8g | 11% |
| Saturated Fat 5g | 24% |
| Cholesterol 26mg | 9% |
| Sodium 395mg | 17% |
| Total Carbohydrate 13g | 5% |
| Total Sugars 12g | |
| Protein 8g | 17% |
| Vitamin C 5mg | 5% |
| Calcium 294mg | 23% |
| Iron 0mg | 1% |
| Potassium 383mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
