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RECIPE
4 INGREDIENTS7 STEPS1HR 30MIN

Homemade Ricotta Cheese

5.0
1 Ratings
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FoolProofLiving
My name is Ayşegül, but feel free to call me “Ice” as most of my friends do. Born in Turkey, ten years in the states and married to an American man
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This bruschetta goes so well with a glass of Chardonnay for my 5 o’clock happy hour at home. Great to serve as an appetizer for your next dinner party.

1HR 30MIN

Total Time
FoolProofLiving
My name is Ayşegül, but feel free to call me “Ice” as most of my friends do. Born in Turkey, ten years in the states and married to an American man
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
4 cups
2 cups
Heavy Cream
3 Tbsp
White Wine Vinegar
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Nutrition Per Serving
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CALORIES
533
FAT
44.3 g
PROTEIN
9.9 g
CARBS
21.7 g

Directions

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Step 1
Place a colander over a large pot (deeper and larger than the colander) and line it with 2 layers of cheesecloth. Set aside.
Step 2
Pour the whole Milk (4 cup), Heavy Cream (2 cup), Kosher Salt (1 teaspoon) in a large nonreactive saucepan like a Dutch oven.
Step 3
Stirring occasionally, heat the mixture in medium heat until it fully boils or it reaches 185 degrees F (85 degrees C).
Step 4
Turn off the heat and slowly add the White Wine Vinegar (3 tablespoon). Gently stir it once and let it sit undisturbed for 3 minutes. You will see it getting curdled.
Step 5
Pour the mixture into the colander lined with cheesecloth and let it drain for at least an hour, or more like 2 hours.
Step 6
You can either use immediately or transfer it in an airtight container and refrigerate.
Step 7
As long as it is refrigerated it will be good for 4 to 5 days. Enjoy on french bread with a side of salad.

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Nutrition Per Serving
Calories
533
% Daily Value*
Fat
44.3 g
57%
Saturated Fat
30.6 g
153%
Trans Fat
0.0 g
--
Cholesterol
181.0 mg
60%
Carbohydrates
21.7 g
8%
Fiber
0.0 g
0%
Sugars
13.8 g
--
Protein
9.9 g
20%
Sodium
762.2 mg
33%
Vitamin D
--
--
Calcium
502.8 mg
39%
Iron
0.0 mg
0%
Potassium
118.3 mg
3%
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