Sicilian Homemade Ricotta Cheese

• 分量: 20 servings
• 調理時間: 10 minutes
• 総時間: 55 minutes

材料

1 gallon whole milk

1 quart buttermilk

1 pint heavy cream

1 tablespoon kosher salt

18-inch squares cheesecloth

手順

Line a large colander or sieve with 4 layers of cheesecloth. Set aside.

Heat milk, buttermilk, heavy cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 190 degrees F. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.

Using a slotted spoon, ladle approximately 1/4 of the curds into the cheesecloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds, cheesecloth, and zip ties. Use the last zip tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl, and let drain for 2 hours.

Place the four cheeses, still in cloth, in a bowl in the refrigerator overnight. In the morning, cut zip ties, and transfer cheese to an airtight container.

栄養

• カロリー: 219 kcal
• 脂肪総量: 16 g
• 飽和脂肪: 9 g
• 不飽和脂肪: 0 g
• コレステロール: 54 mg
• ナトリウム: 427 mg
• 炭水化物総量: 12 g
• 糖質総量: 11 g
• タンパク質: 8 g