Making your own ricotta is surprisingly easy and the results are astounding. The cheese is creamier with a deliciously subtle milk flavor -- plus by making it yourself, you know it doesn't have any fillers or stabilizers. Our recipe comes from chef Dan Bonanno, of A Pig in a Fur Coat in Madison, Wisconsin.
Source: Midwest Living
Do not use lowfat or fat-free milk to make ricotta. The flavor comes from the fat in the milk.
134 calories; fat 7g; cholesterol 22mg; saturated fat 4g; carbohydrates 10g; mono fat 2g; sugars 11g; protein 7g; vitamin a 351.4IU; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 0.2mg; vitamin b6 0.1mg; folate 10.8mcg; vitamin b12 1mcg; sodium 223mg; potassium 286mg; calcium 245mg; iron 0.1mg.