Sicilian Homemade Ricotta Cheese

• 분량: 20 servings
• 활동 시간: 10 minutes
• 총 시간: 55 minutes

재료

1 gallon whole milk

1 quart buttermilk

1 pint heavy cream

1 tablespoon kosher salt

18-inch squares cheesecloth

방향

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.

영양 정보

• 칼로리: 219 kcal
• 지방 전체: 16 g
• 포화 지방: 9 g
• 불포화 지방: 0 g
• 콜레스테롤: 54 mg
• 나트륨: 427 mg
• 탄수화물 전체: 12 g
• 총 당류: 11 g
• 단백질: 8 g