Ricotta cheese as a by-product of mozzarella (recipe)

Ricotta cheese as a by-product of mozzarella (recipe)
Name	Ricotta cheese as a by-product of mozzarella
Ingredients	Fantabulously Easy Under an Hour Fresh Mozzarella • Lemon
Cooktime (in hours)	0.333333333
Preptime (in hours)	0.083333333
Totaltime (in hours)	0.416666666
Keto friendliness	Keto friendly
Calories	2.7
Fat	0
Protein	0.2
Carbohydrate	1.4
Fiber	0.6
Net carbohydrates	0.8
Sugar	0
Saturated fat	0
Cholesterol (mg)	0
Sodium	0.4
Servings	4
Yield	1 cup
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Ricotta cheese as a by-product of mozzarella (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.

Recipe instructions

1. Over medium heat cook the whey to 200. Remove from heat and squeeze the juice of half of a lemon into the pot. If you don't have lemon use vinegar. Give it a gentle stir.
2. Wait 5 minutes or so while you line a strainer, set over a large pot, with a cotton cloth. Cheesecloth will be too open to use so go for cotton or muslin.
3. Ladle the curds and whey gently into the strainer and letting it drip into the pot for at least two hours. You should have about 1 1/2 cups of ricotta.
4. To make dry ricotta for cannoli filling gently squeeze the cloth, twisting it to release the whey. The drier the better for your cannoli filling.
5. Store in the refrigerator.
   
   Food tags
   European, Toddler Friendly, Kid Friendly, Weeknight,, Easy, Inexpensive

Ricotta cheese as a by-product of mozzarella (recipe) details:

Time:
Prep Time in Hours and Mins:25M

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