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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 150.5
  • Total Fat: 2.5 g
  • Cholesterol: 8.5 mg
  • Sodium: 186.3 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 8.5 g

View full nutritional breakdown of Chef Meg's Homemade Ricotta Cheese-Makeover Chocolate Riccotta calories by ingredient
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Chef Meg's Homemade Ricotta Cheese-Makeover Chocolate Riccotta

Submitted by: JOANNINE
Chef Meg's Homemade Ricotta Cheese-Makeover Chocolate Riccotta

Introduction

If you like to cook from scratch, Chef Meg's homemade and natural ricotta cheese is a fun recipe for you to try. It's easy to make and a fun project for someone who likes to cook.

In summertime, when herbs are abundant and fresh berries are in season, it's the perfect time to try this. You can even get the kids involved.
If you like to cook from scratch, Chef Meg's homemade and natural ricotta cheese is a fun recipe for you to try. It's easy to make and a fun project for someone who likes to cook.

In summertime, when herbs are abundant and fresh berries are in season, it's the perfect time to try this. You can even get the kids involved.

Number of Servings: 10

Ingredients

    Chocolate Milk, 2% lowfat, 2 quart
    Buttermilk, lowfat, 2.5 cup

Directions

Line a strainer with 5 layers of cheesecloth or 3 cotton kitchen towels.
Pour the milk and buttermilk into a non-reactive saucepan set over moderate heat.
Insert a thermometer into the saucepan.
Stir occasionally until the mixture reaches 170 degrees F. Do not allow the mixture to boil.
Once the mixture reaches 170 degrees, stop stirring.
Curds will begin to form. Allow the pan to remain on the heat until the mixture reaches 190 degrees.
Remove from heat and place in your lined strainer. Allow to drain for 5 minutes. Bring up the ends of the cloth and twist to strain out any moisture that is left. Place in an airtight container for up to 5 days in the refrigerator. Makes 10 ounces.


Number of Servings: 10

Recipe submitted by SparkPeople user JOANNINE.






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