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Nutrition Facts
Serving Size 62 g
(Approx. 0 Servings)
Amount Per Serving
Calories 110 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 50 mg 2%
Total Carbohydrate 2 g 1%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 7 g
Vitamin A 6% Iron 2%
Vitamin C 0% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Homemade Ricotta Cheese

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
0  People


Recipe makes 0 Servings

8 cup(s) whole milk
2 cup(s) heavy whipping cream
1 Tsp kosher salt
1/4 cup(s) lemon, juiced
1 cheese cloth
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In a large pot bring milk and cream to a boil, stirring to keep milk/cream from scalding. *Be careful to watch mixture so it doesn’t boil over onto stovetop.
Once boiling, add in salt and lemon juice and turn heat down to just a bare simmer. Cook for about 5 minutes or until you see the curds starting to separate.
Strain cheese through cheese cloth or fine mesh strainer and allow water to drain completely.
Wrap up your cheese in the cheese cloth, tie it into a sack and hang it on your sink to allow to fully drain off all the liquid, about 30 - 45 minutes.
Refrigerate and serve.
Chef's Note: Fresh ricotta should keep for about 7 days in your refrigerator.


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