Homemade ricotta cheese

Homemade ricotta cheese

Difficulty
Easy
Preparation
10 mins
Cooking time
20 mins
Servings
2
1 Gallon

a2 Milk® Whole

1 ¼ tsp.

Kosher salt

¼ Cup

Distilled white vinegar

2 Tbsp.

Fresh lemon juice

  1. Line a colander with a very thin kitchen towel (i.e. flour sack towel) or folded cheesecloth and place it over a mixing bowl.
  2. Pour the milk into a large stock pot over medium heat. Stirring frequently, bring the milk to 180 degrees. Reduce the heat to low.
  3. Add the salt, vinegar, and lemon juice. Stirring, cook for 1-2 minutes until the mixture forms small curdles throughout.
  4. Ladle the curdled mixture into the line colander and allow the liquid to drain off into the bowl.
  5. Collect the solids in an airtight container and refrigerate for up to two weeks.
Calories110
Serving Size 62g
2g
Total Carbohydrate
7g
Protein
8g
Total Fat
Amount per serving% Daily Value*
Total Fat 8g10%
Saturated Fat 5g25%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 50mg2%
Total Carbohydrate 2g1%
Dietary Fiber 0g0%
Total Sugars 0g
Includes 0g Added Sugars
Protein 7g
Vitamin D 0mcg0%
Calcium 128mg10%
Iron 0mg0%
Potassium 65mg2%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Allergens
Milk

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