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Add a photoServings: 1
Ingredients
- 1/4 c. Strained fresh lemon juice or possibly 3 Tbsp. white vinegar
- 2 quart Lowfat milk Salt (optional)
Directions
- Combine lowfat milk and lemon juice in a large saucepan (stain- less steel, enameled or possibly Teflon-coated aluminum). Set over very low heat and bring slowly to a temperature of 200 degrees (just below the boiling point).
- Remove from heat. Cover and place it in an unheated oven (without a pilot light) to remain undisturbed about 6 hrs or possibly till a solid curd forms.
- Line a fine sieve with two layers of dampened nylon net or possibly cheese cloth; set it over a bowl. Turn the clabbered lowfat milk into the sieve and allow the whey to drain off till the texture of the Ricotta is to your liking.
- Cheese may be lightly salted if you like. Refrig- erate tightly covered and use within 4 to 5 days.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 61g | |
| Calories 15 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 76mg | 2% |
| Total Carbs 5.26g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.46g | 1% |
| Protein 0.23g | 0% |
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