Fresh Homemade Ricotta


epicurious
4 ingredients
makes about 2 cups
When creative director Richard Ferretti came to Gourmet two and a half years ago, he brought along a recipe for homemade fresh ricotta. It is more delicate in flavor than any store-bought version and has a lovely dry curd. Some of us make it at home often because it takes just a few minutes of active time. Topped with honey and cinnamon, it's also great for dessert.

Categories:  quick-&-easy , italian ,
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Ingredients

Nutrition

Serving Size (121.3 g)
Servings 2
Amount per Serving
Calories 408.14 Calories from Fat 393.93
% Daily Value *
Total Fat 43.77g 134.68%
Saturated Fat 27.25g 272.47%
Trans Fat 0.0 %
Cholesterol 162.07mg 108.05%
Sodium 626.32mg 52.19%
Total Carbohydrate 3.3g 2.2%
Dietary Fiber 0.0 g 0.0%
Sugars 3.3 g %
Protein 2.43g 9.7%
Vitamin A 1739.01IU% Vitamin C 0.71mg%
Calcium 77.25mg% Iron 0.04mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
fresh lemon juice, special equipment, large
 

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