Ricotta Pure And Simple

1. In a clean stainless steel pot on the stovetop, fill with milk and cook on a high heat.

2. When temperature reaches 87 degrees F.

3. (for soft curds) or 96 degrees F.

4. (for firm curds) remove from heat.

5. Add vinegar and salt.

6. DO NOT STIR.

7. Leave the mixture to curdle (approximately 20 minutes) undisturbed.

8. Gently, with a slotted spoon, lift the curds and let it drain over pot before placing into a clean bowl.

9. Repeat this until all the cheese has been lifted out of the pot.

10. Cover the bowl with a piece of cheesecloth and just pour off any extra liquid.

11. Cover and refridgerate.

12. Use in lasagna or other recipes calling for ricotta within 3 days of making.

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Nutrient	Quantity
Total fats	127.6608 g
Protein	122.976 g
Carbohydrates	186.6588 g
Energy	2402.86 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.928 g
Water	3553.3834 g
Aspartic acid	10.5408 g
Calcium, Ca	4418.66 mg
Carotene, beta	273.28 g
Niacin	3.4746 mg
Vitamin A, RAE	1795.84 g
Arginine	3.5136 g
Riboflavin	6.5978 mg
Glutamic acid	27.6403 g
Sodium, Na	1681.1 mg
Total lipid (fat)	127.6608 g
Manganese, Mn	0.2216 mg
Proline	12.1414 g
Fatty acids, total saturated 16:0	32.3642 g
Fatty acids, total saturated 8:0	2.928 g
Choline, total	558.272 mg
Sugars, total	197.1996 g
Serine	7.4176 g
Fatty acids, total saturated 10:0	2.928 g
Fatty acids, total saturated 18:0	14.2496 g
Vitamin B-6	1.4054 mg
Selenium, Se	145.043 g
Ash	26.1806 g
Vitamin D	78.08 IU
Menaquinone-4	39.04 g
Fatty acids, total saturated 18:1 undifferentiated	31.7005 g
Pantothenic acid	14.5619 mg
Phenylalanine	6.3635 g
Copper, Cu	0.9831 mg
Betaine	23.424 mg
Thiamin	1.7958 mg
Retinol	1756.8 g
Methionine	3.2403 g
Iron, Fe	1.2069 mg
Carbohydrate, by difference	186.6588 g
Phosphorus, P	3284.12 mg
Folate, total	195.2 g
Fatty acids, total saturated 4:0	2.928 g
Alanine	4.1773 g
Cholesterol	390.4 mg
Valine	8.0422 g
Fatty acids, total saturated 18:2 undifferentiated	4.6848 g
Glycine	2.4205 g
Fatty acids, total saturated 14:0	11.5949 g
Zinc, Zn	14.4567 mg
Isoleucine	6.3635 g
Fatty acids, total saturated 12:0	3.0061 g
Fatty acids, total polyunsaturated	7.6128 g
Leucine	11.673 g
Vitamin A, IU	6324.48 IU
Folate, DFE	195.2 g
Tryptophan	1.5616 g
Fatty acids, total saturated 6:0	2.928 g
Lactose	197.152 g
Tyrosine	6.2074 g
Vitamin B-12	17.568 g
Vitamin K (phylloquinone)	11.712 g
Fatty acids, total saturated	72.8096 g
Histidine	3.7088 g
Fatty acids, total monounsaturated	31.7005 g
Threonine	5.2314 g
Folate, food	195.2 g
Vitamin D (D2 + D3)	3.904 g
Vitamin D3 (cholecalciferol)	3.904 g
Vitamin E (alpha-tocopherol)	2.7328 mg
Magnesium, Mg	391.59 mg
Lysine	10.3066 g
Potassium, K	5155.66 mg
Cystine	0.7418 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Milk	4 quarts	2381.44	186.6112	127.6608
Salt	1 teaspoon	0	0	0
white vinegar	0.5 cup	21.42	0.0476	0