Chef Meg's Homemade Ricotta Cheese-Makeover Chocolate Riccotta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Chocolate Milk, 2% lowfat, 2 quart Buttermilk, lowfat, 2.5 cup
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.
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.
Nutritional Info 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
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