Cheese, ricotta, whole milk

Nutrition Facts

Serving Size 246g

Servings Per Container 1 cup

Amount Per Serving

Calories 428 Calories from Fat 287.37

% Daily Value*

Total Fat 31.93g 49%

Saturated Fat 20.41g 102%

Trans Fat 0g

Cholesterol 125mg 42%

Sodium 207mg 9%

Total Carbohydrate 7.48g 2%

Dietary Fiber 0g 0%

Sugars 0.66g

Protein 27.70g 55%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Fun Facts

Heat 8 cups of whole milk, cream and salt in a saucepan over medium- high heat. After 5 minutes of heating, remove the saucepan from heat.
Let the milk cool at room temperature for about 10 minutes. Now add few drops of vinegar to the mixture and stir the mixture for some time making the curds to coagulate and separate from the whey.
Stir the mixture for about 20 minutes so that the curds get thickened and floats on the top layer.
Using cheese cloth, strain out the whey from the curdled mixture. Wait at least for an hour for the whey to get drained out from the cheesecloth. After an hour, a fresh homemade ricotta cheese is ready to taste
The name Ricotta is derived from the Latin word recocta, meaning re-cooked or cooked twice. It became a popular food for serving to important guests. Unrelated to soft ricotta, ricotta salada is made of sheep’s milk.

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