Buttermilk Ricotta Recipe

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Buttermilk Ricotta
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Ingredients:

  • 3/4 cup 1% low-fat milk
  • 1/2 tsp sea salt

Directions:

  1. Combine all the ingredients in a non-reactive saucepan and place over medium heat.
  2. Cook, stirring occasionally, until the mixture smells cheesy and visibly separates (you'll be able to see a clearish liquid around a mass of white).
  3. Line a fine mesh strainer with at least 4 layers of cheesecloth and place over a bowl (if your stainer is big enough you can use the sink).
  4. Carefully pour the contents of the pot into the strainer, allowing the liquid to drain out.
  5. Allow cheese to sit in the cheesecloth-lined strainer for 30 minutes, then bring up the ends of the cloth and loosely tie it around a spoon set over a bowl (or the sink faucet, if you won't be using it - which is what I did).
  6. Let drain another 10-15 minutes, depending on your texture preference.
  7. Keep in the fridge up to 1 week.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 122.12 Kcal (511 kJ)
Calories from fat 37.19 Kcal
% Daily Value*
Total Fat 4.13g 6%
Cholesterol 16.99mg 6%
Sodium 503.75mg 21%
Potassium 399.44mg 8%
Total Carbs 11.48g 4%
Sugars 11.48g 46%
Protein 8.72g 17%
Vitamin C 3.7mg 6%
Calcium 320.1mg 32%
Amount Per 100 g
Calories 53.04 Kcal (222 kJ)
Calories from fat 16.15 Kcal
% Daily Value*
Total Fat 1.79g 6%
Cholesterol 7.38mg 6%
Sodium 218.79mg 21%
Potassium 173.48mg 8%
Total Carbs 4.98g 4%
Sugars 4.98g 46%
Protein 3.79g 17%
Vitamin C 1.6mg 6%
Calcium 139mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.8
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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