Homemade Ricotta from Whey and Milk
Quick to make, wholesome, and delicious.
Maria Petrenko
Recipe author
Homemade Ricotta from Whey and Milk
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 %
1 g
Fats 13 %
1 g
Carbohydrates 75 %
6 g
36 kcal
GI:
100
/
0
/
0
Cooking method
-
Step 1:
Stir the milk into the whey (the milk boosts the yield).
-
Step 2:
Heat slowly to 200°F (93°C), stirring as you go. Don't let it boil! Turn off the heat, add the vinegar, and stir gently.
-
Step 3:
Soft curds will rise to the surface. Spoon them into a colander lined with cheesecloth, or into a ricotta mold. Once the whey has drained off, transfer the cheese to the refrigerator.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Serum - 31 kcal/100g
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