An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (4)
Homemade Ricotta Cheese
NUTRITION · PER SERVING220M COOK
CAL 29%·PRO 63%
CARBS 48G33% OF CAL
0G FIBER0G ADDED50G INTRINSIC0G OTHER50G TOTAL SUGAR
FAT 31G47% OF CAL
18G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh homemade ricotta cheese made from just milk, lemon juice, and salt. Creamy, slightly tangy, and delicate. A versatile component for sweet and savory dishes.
componentitalian🥄 saucepangluten freevegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
0.5, 0.5 cup- 4.2 cups whole/heavy milk (1 litre)
- 3 tablespoons lemon juice (or white vinegar or combination)
- ½-¾ teaspoon salt
At a glance
PER SERVING · TIME 220M
CAL 29%·PRO 63%
CARBS 48G33% OF CAL
0G FIBER0G ADDED50G INTRINSIC0G OTHER50G TOTAL SUGAR
FAT 31G47% OF CAL
18G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1819mg
- Total sugar
- 50g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1489mg
- Calcium
- 1187mg
- Iron
- 0.05mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1819MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.